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Ternera Gallega Rib Beef Risotto

A very tasteful risotto with Ternera Gallega beef and vegetables.


    • Start by making the risotto base. For that, chop the onion and the garlic and stir-fry them in a pan.
    • At the same time, dice the beef and cook it for 20 minutes so it is tender and juicy for the risotto. Use the beef juice for the fumet.
    • Once the sauté is browned, add the meat chunks together with a spoonful of thyme and some pepper, and let it cook for a while with a jet of the fumet.
    • Add the rice for the risotto and stir everything well.
    • The added fumet will disappear quickly, so add more fumet to cook the rice. It is important to keep it close, as this kind of rice needs quite a lot of water.
    • Chop or slice the asparagus and add them to the peas. Add salt to your liking.
    • Let it cook on a low fire while preventing from lacking water or sticking. Leave it for 20-25 minutes, depending on the fire. Bear in mind that once the fire is out, it should stand for 5 minutes.
    • Once it is almost ready, you can add grated Parmesan cheese for a delicious touch.


Serve the risotto in a medium-deep soup plate if you like it soggy.