This time I called palm heart peach palm (oh, how beautiful!) and I’ll tell you that if you come up with that nonsense in the comments about the difference between peach palm and peach palm, as it was last time, I won’t publish it, that’s it, folks?
Let’s get to the point: I started by wrapping the thickest pieces of heart of palm in aluminum foil and put them in the oven at 200º for 1 hour. In between, I prepared the risotto.
I left a mug with 2 liters of vegetable broth next to the pan (you can use homemade broth or dissolve 1 and 1/2 tablets in boiling water).
I sautéed 1 chopped onion and 2 cloves of garlic in olive oil. I added 1 cup (tea) of cubed leftover tenderloin, 1 cup (tea) of fresh puçá palm hearts in cubes, 1 cup (tea) of rice suitable for risottos and 1 ladle of vegetable broth. I kept the mixture on the fire and constantly stirring until the broth almost dried and I added more broth and did the same process until the rice was cooked. At the end I added 1/3 cup (tea) of grated parmesan, zest of the peel of 1 lemon and about 2 tablespoons of the juice because I thought it needed some “footprint” more citrusy. I adjusted the salt and sprinkled white pepper.
I removed the hearts of palm from the oven and with the help of a small knife and a vegetable slicer I removed the central part, as if it were a cup, and filled it with the risotto. I added a little parmesan on top and used the torch to make it toasty. Do I really need to say that it was as delicious as it was beautiful?
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