Asparagus and Castelmagno timbale

Asparagus and Castelmagno timbale
Main course
Ingredients for 4 people: 
  • 320 g of superfino rice
  • 200 g of Castelmagno DOP
  • 30 g of¬†single cream
  • 16 asparagus
  • 1/2 onion
  • 1 l of stock
  • 60 g of butter
  • salt and pepper

A dish from Northern Italy (Cuneo, Piemonte) for a special autumn dinner.

Preparation steps: 
  • Finely chop the onion.
  • Wash the asparagus.
  • Cut the top of 8 asparagus.
  • Put a pot with 1 l of water on medium heat and bring it to a boil.
  • Pour the other 8 asparagus in the pot and cook them for 5 minutes.
  • Drain them and put them aside.
  • Put 20 g of butter in a pan and melt it on low heat.
  • Add the chopped onion and brown it for 3 minutes.
  • Add the asparagus tops and stems.
  • Cook on low heat for 4 minutes.
  • Add the rice and cook on medium heat for 4 minutes.
  • Add a ladle of stock and let it evaporate.
  • Add one ladle of stock at a time and wait for it to evaporate before the next one.
  • Cook for 20 minutes stirring continuously.
  • Cut the Castelamgno DOP in small cubes.
  • Add 150 g of Catelmagno in the rice.
  • Season with salt and pepper.
  • Cook for 2 more minutes.
  • Take the pan off the heat.
  • Add the butter and stir, then let it rest for 2 minutes.
  • Grease a pudding mould with butter.
  • Pour the rice in the mould.
  • Let it cool and thicken.
  • Put the single cream and 50 g of Castelmagno in a pan.
  • Cook on low heat until it thickens to a fluid cream.
  • Pour the Castelmagno cream on a serving plate.
  • Turn the mould with the rice timbale upside down on the plate and.
  • Garnish with the 8 boiled asparagus and serve.