Heart of Palm Risotto

Preparation mode

• Chop the heart of palm, onion and garlic.
• Heat the vegetable broth and keep it hot throughout the process.
• In a large pan, heat 2 tablespoons of olive oil over medium heat.
• Add the chopped onion and sauté until transparent.
• Add the garlic and sauté for another 1 minute, without letting it brown.
• Add the arborio rice to the pan and sauté for about 2 minutes, stirring constantly, until the grains are slightly translucent at the edges.
• Add the white wine and cook, stirring constantly, until the liquid is almost completely absorbed.
• Start adding the hot vegetable broth, one ladle at a time, stirring constantly.
• Add more broth once the previous liquid is absorbed.
• Repeat this process until the rice is cooked but still al dente (takes about 18-20 minutes).
• When the rice is almost done, add the chopped palm hearts and mix well.
• Continue cooking and adding broth as needed.
• When the rice is cooked but still creamy, remove the pan from the heat.
• Add the butter and grated Parmesan cheese, stirring vigorously so that they are well incorporated and make the risotto very creamy.
• Adjust salt and black pepper to taste.
• Serve immediately, garnishing with chopped parsley and a drizzle of olive oil, if desired.