Brazil Hearts Of Palm Risotto Recipes

Steps:

• Bring stock to a boil in a medium saucepan.
• In a large pan, heat olive oil and butter over high heat. Add the onion and cook until it's transparent.
• Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed.
• Add the stock a 1/4 cup measure at a time, and stir constantly until it's absorbed. Repeat this step until the rice is al dente, or still a little bit hard.
• One minute before it's ready, add the hearts of palm and mix well.
• Remove from heat, add butter, parsley and cheese and mix well. Add salt and pepper to taste, if desired. Risotto should be a little creamy, not dry.
• Serve immediately.
• *note: the hearts of palm need to be soft, because they don't cook long at all. If using canned and they are salty, rinse them. If they aren't soft or fresh, zap them in the microwave for 45 seconds on 500.

Steps:

• In salad bowl, layer tomatoes, hearts of palm, olives and feta.
• Using a mortar and pestle, mash the basil leaves and salt together. Add the pepper, olive oil and lime juice, mix well.
• Drizzle basil dressing over salad.

Steps:

• 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 very slight crunch, stir in the hearts of palm and Parmesan cheese; season with salt and pepper. Cook for another minute to heat through then stir in parsley and butter, and serve immediately.