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Risotto with peanut




Hmmm, that goodness!

Last night I did not know what to cook, tired of the usual tomato and tired of the usual vegetables.

I peeled shallots three. I cut them first into three pieces, each long enough, then in half vertically and put them to fry with olive oil in a large frying pan.
I added two tablespoons of brown sugar and the amount of rice that I needed.
I continued to cook the rice until everything was well mixed with oil.
so I added balsamic vinegar served to make the color very well all the rice, and I did it evaporate, then I continued to cook everything as it does for a normal risotto by adding hot water from time to time, for the time needed for cooking. I added salt.
I chopped a handful of peanuts and I sprinkled them on the risotto just before serving.

tasty ...