These crisp little nibbles would be wonderful served atop this week’s risotto.
1 cup vegetable or olive oil
3 large shallots, peeled and sliced lengthwise about ⅛-inch thick
1. Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
2. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.