Italian Recipes
CUPOLA DI RISO CON FORMAGGIO
CASTELMAGNO E ASPARAGI

CUPOLA DI RISO CON FORMAGGIO
CASTELMAGNO E ASPARAGI

Rice Dome with Castelmagno Cheese and Asparagus Tips

How to make the CUPOLA DI RISO CON FORMAGGIO CASTELMAGNO E ASPARAGI:

Boil the asparagus in salted water. Drain when firm or "al dente." Chop the stems, setting the points aside. Brown the asparagus pieces in a pan with the butter and the chopped onion for a few minutes. Add the rice and slightly brown it, making sure it does not stick to the pan. Slowly add the hot vegetable broth as you would do for a risotto.

In a separate pan melt 2 oz. cubed Castelmagno cheese with the heavy cream to obtain a smooth sauce. Add the rest of the cheese, butter, salt and pepper to taste.

Place the rice in a buttered bowl, or round mold, and gently press down. Let cool. Then turn it over on a large round serving dish. Pour the sauce over the rice dome. Garnish the dome with the asparagus points cut in half lengthwise and serve.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM