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
How to make 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.