Veal and asparagus risotto
Tarragon, white wine, Horio cow butter are masterfully combined to a delicious risotto!
Veal and asparagus risotto


250 gr veal tenderloin, cubed 4 asparagus, peeled, cubed 1 cup arborio rice 2 tbsp finely chopped onion 2 tbsp Horio Sustainable olive oil 1 tsp finely chopped fresh tarragon ½ cup white wine 3 ½ cups chicken stock 1 tbsp Horio cow butter 2 tbsp Horio Mature graviera, grated salt green pepper


  1. Heat Horio Sustainable olive oil and saute onion for 1 minute. Add rice and stir with a wooden spoon until translucent. Deglaze with wine and add chicken stock once wine evaporates.
  2. Simmer over medium-high heat. When half liquid evaporates add veal and, after 1 minute, asparagus. Season with salt and pepper.
  3. When it becomes thick remove from heat and combine Horio cow butter, Horio Mature graviera and, finally, sprinkle with tarragon.