Risotto with Green Peas and Stracciatella

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Floridia Straciatella is an exquisite cheese formed from delicate mozzarella curd shreds and mixed with fresh cream to produce a delightful blend of stringy curd and cream. Stracciatella can be enjoyed in many ways such as spread onto your favourite breads, or in Italian dishes and pasta sauces.

White to cream
Shop product
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup arborio rice
  • ¼ cup dry white vermouth or white wine
  • 750ml chicken stock
  • 500g frozen peas (or fresh if available)
  • 125g FLORIDIA CHEESE Stracciatella
  • ¼ cup (30g) finely grated FLORIDIA CHEESE Parmesan
  • 2 tablespoons finely shredded mint
  • 2 teaspoons finely grated lemon rind
  1. Heat the oil in a wide shallow pan and gently cook the onion for 1 minute. Add the garlic and cook for a further minute. Add the rice and turn to coat with onion mixture and then add the vermouth and cook until most has been absorbed. Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender.
  2. Add the peas and cook for a minute or two, adding a little boiling water if risotto is thickening. Stir through half of the Stracciatella, the Parmesan, mint and lemon rind. Serve topped with spoonfuls of the remaining Stracciatella.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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