INGREDIENTS 250 gr veal tenderloin, cubed 4 asparagus, peeled, cubed 1 cup arborio rice 2 tbsp finely chopped onion 2 tbsp Horio Koroneiki variety 1 tsp finely chopped fresh tarragon ½ cup white wine 3 ½ cups chicken stock 1 tbsp Horio Soft with Cow Butter 2 tbsp Horio Mature graviera, grated salt green pepper | | DIRECTIONS- Heat Horio Koroneiki variety 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.
- Simmer over medium-high heat. When half liquid evaporates add veal and, after 1 minute, asparagus. Season with salt and pepper.
- When it becomes thick remove from heat and combine Horio Soft with Cow Butter, Horio Mature graviera and, finally, sprinkle with tarragon.
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