Creamy Hearts of Palm Risotto

Preheat the saucepan over medium-high heat, adding 1 tablespoon of butter and olive oil to it. Allow the mixture to simmer until the onion at the bottom begins to transform into a golden brown hue, approximately 2 minutes have passed. Introduce rice into the saucepan and stir until it is evenly coated in oil, starting to develop a toasted appearance, taking about 2-3 minutes.

Gradually decrease the heat to medium and add white wine into the saucepan. Continue cooking until most of it has evaporated, then gradually pour in 1/3 of the boiling vegetable broth. Ensure that all ingredients are well incorporated before repeating this process a total of three times, stirring constantly throughout the entire procedure.

As the rice becomes mostly tender but still retains a slight crunch, incorporate hearts of palm and Parmesan cheese into the mixture until fully incorporated. Season with salt and pepper to taste, then cook for an additional minute to allow the ingredients to heat through. Finally, add parsley and the remaining 1 tablespoon of butter into the saucepan before serving hot.