Peanut risotto recipe

Peel and slice the onion, then sauté it in a pot with 30 g of butter without browning. Add the rice, stirring continuously until the grains become translucent.

Pour the white wine, stir, and let cook for a few minutes over low heat. Add the hot broth ladle by ladle, waiting for the rice to absorb the liquid each time. Stir regularly.

At the end of cooking, add the peanut butter along with the last ladle of broth. Mix well. Then incorporate the remaining 30 g of butter and the cheese. Mix again. Add freshly ground pepper, taste, and add salt if needed.

To finish, remove the risotto from the heat and let it rest covered for five minutes before serving. Serve it sprinkled with peanuts. Garnish with chives. Pairs very well with white meat. Enjoy your meal!