Milk and stracciatella cheese risotto served with mint, coffee flavoured honey, pomegranate, and passion fruit


  • 360 g La Veronese® Carnaroli rice
  • 2 shallots
  • 300 g Stracciatella cheese
  • 2 teaspoons of toasted powdered coffee
  • Coffee flavoured honey to taste
  • 1 pomegranate
  • 1 passion fruit
  • 1 glass of Custoza white wine
  • A knob of butter
  • 80 g of Parmigiano Reggiano cheese, grated
  • Milk to taste
  • Hot vegetable broth to taste
  • Some fresh mint leaves
  • EVOO to taste
  • Salt and pepper


Thinly slice the shallots and brown in a frying pan with a drizzle of EVOO or butter. Add the Carnaroli rice and briefly toast. Add the white wine and let reduce. Continue cooking the rice by adding hot vegetable broth. Toward the end of the cooking time, add the Stracciatella cheese along with its packing milk, add the knob of butter and the Parmigiano Reggiano cheese. Removing from the heat and stir until creamy. Add salt and pepper to taste.  Serve with a little side of fresh Stracciatella cheese, some mint leaves, passion fruit, pomegranate seeds, the coffee flavoured honey and dust with toasted powdered coffee.

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