Today, we’re talking risotto. In earlier posts, I have explained the risotto method, which involves stirring small amounts of hot stock or broth into the rice in small amounts at a time, allowing the liquid to be absorbed before you add in more. This results in a rich, creamy dish, one in which each grain of rice is al dente. The main ingredients of this classic dish are butter, white wine, and (my favorite) Parmesan cheese.
Before cooking risotto there are a few things you want to keep in mind. You do not want to wash the rice before you make the risotto because you need the starch from the rice. Never underestimate the importance of attention. The frequent stirring when you are cooking it helps to release the starch from the rice which gives it its creamy texture. To get the best outcome you will need a shallow pan. You will definitely want to toast the rice before adding the broth. This adds a faint golden hue and a nutty aroma.
I was first intimidated, but once I learned the technique, I learned it is not too hard. All you need is patience.
This recipe caught my eye because I just love hearts of palm. I can eat them prepared any which way. As an add on to a risotto dish? I am all in. This heart of palm risotto lived up to all my expectations. It is light and creamy with a buttery smoothness that makes each bite delectable. The hearts of palm add a luscious crunchy texture and the addition of the Parmesan makes the flavor deep with richness.
If you haven’t already, please subscribe to my weekly newsletter and like and follow me on Facebook!
This recipe is courtesy of Allrecipes and will serve 4 people who will ooh and ah in between servings.
Ingredients for Hearts of Palm Risotto:
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
2/3 cup Arborio rice
1/4 cup dry white wine
3 cups boiling vegetable broth
1/2 cup sliced hearts of palm
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon butter
Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat.
Add the onion; cook and stir until it begins to turn golden brown at the edges, about 2 minutes.
Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes.
Reduce the heat to medium and stir in the white wine.
Let it cook until it has mostly evaporated, then stir in one-third 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 in all.
When the rice is mostly tender, but still has a slight crunch, stir in the hearts of palm and Parmesan cheese; season with salt and pepper.
Cook for another minute to heat through and then stir in parsley and butter.
Serve immediately.
It’s that simple!
