INGREDIENTS:
1 liter water
1 tablet of vegetable stock
1 cup arborio rice
1/2 cup dry white wine
1/2 onion chopped
1 clove garlic, chopped
2 tablespoons butter (1 to sauté the onion and garlic, and the other to chill)
Extra virgin olive oil
Guacira salt to taste
1 glass of Guacira whole pupunha palm heart cut into thick slices
1 1/2 cups broccoli
Guacira grated cheese
INSTRUCTIONS:
Dissolve the vegetable stock tablet in the water and bring to the boil over a low heat. Cook the broccoli in another pan. In a larger pan, melt a tablespoon of butter with a drizzle of olive oil and fry the onion and garlic. Add the arborio rice and then the dry white wine, stirring constantly until the wine has evaporated. Add two ladles of stock to start cooking, stirring constantly. Keep adding ladleful after ladleful, without stopping stirring the risotto in the pan until you notice that the rice is already “fatter” and looks cooked. Taste to see if it's “al dente” and add another spoonful of cold butter to make it creamy. Add the broccoli, hearts of palm, correct the salt if necessary and finish with
GUACIRA PRODUCTS INCLUDED IN THE RECIPE:
Guacira Arborio Rice
Guacira Whole Pupunha Palm Heart
Guacira Grated Cheese
Guacira Refined Salt
