Ingredients
1tbspolive oil
½cuponion,finely chopped
⅔cuparborio rice
¼cupdry white wine
3cupsvegetable broth,boiling
½cuphearts of palm,sliced
¼cupparmesan cheese,grated
salt and pepper,to taste
1tbspfresh parsley,chopped
1tbspbutter,plus 1 tbsp for sauteing
Preparation
Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion; cook and stir for about 2 minutes until it begins to turn golden brown at the edges.
Pour in the rice, and stir for 2 to 3 minutes until the rice is coated in oil and has started to toast. Reduce the heat to medium and stir in the white wine. Let it cook until it has mostly evaporated.
Stir in ⅓ of the boiling vegetable broth; continue stirring until incorporated. Repeat this process 2 more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
When the rice is mostly tender, but still has a very slight crunch, stir in the hearts of palm and Parmesan cheese; season with salt and pepper. Cook for 1 minute to heat through then stir in parsley and remaining butter.
Serve immediately and enjoy.
