Hearts of Palm Risotto
This hearts of palm rice recipe came to be when a friend visited me in Brazil, and we both had this dish in a restaurant. It was delicious, and I tried to recreate a similar recipe at home. The restaurant version also contained snow peas, but I chose not to use the snow peas and focused on the heart of palm instead.
butter, divided
2
tablespoons
olive oil
1
tablespoon
finely chopped onion
½
cup
Arborio rice
⅔
cup
dry white wine
¼
cup
boiling vegetable broth
3
cups
sliced hearts of palm
½
cup
grated Parmesan cheese
¼
cup
salt and pepper to taste
chopped fresh parsley
1
tablespoon
 Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.
  Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes total.
  When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.
