Although I had tried versions of Brazilian risotto, I had never tried it with heart of palm.
Honestly, this is the first Brazilian risotto I’ve tried that I’ve actually liked. I want to make something clear, risotto is an Italian dish, but Brazilians like most countries adopt dishes and make them their own.
In this case it was more a traditional risotto with a revered Brazilian ingredient.
It worked very well, because the brininess from the preserved heart of palm cut through the richness of the dish. It made a rich dish delicate, while still being comforting.
The arborio rice was a little too al dente for me, but better under cooked than over cooked…
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