Ingredients

1 cup of arborio rice
4 cups of chicken stock
¼ cup of white vine
1 tablespoon of butter
½ chop onion
½ cup of dulu hearts of palm
¼ cup of parmesan cheese
¼ cup of sweet cream

Preparation

In a pot melt the butter in slow fire, add the onions for 2 minutes. Add the rice, and mix.  Then add the white wine, some of the chicken stock and mix.  Repeat until you use all the chicken stock. Once the rice is cooked, add the hearts of palm, the parmesan cheese and the sweet cream. Mix and serve.