Recipe Cupola Di Riso Con Formaggio Castelmagno E Asparagi


11 oz. fine grain Arborio rice
7 oz. Castelmagno cheese
16 asparagus spears
1/2 cup heavy cream
1/2 medium onion
4 cups vegetable broth
2-3 tbsp. butter


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.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at