Put 2 excellences of the Ligurian territory together and a masterpiece is born: here is our Albenga Spiny Artichoke Risotto with Pesto Fresco.
A vegetable with an extraordinary sweet flavor, such as the Albenga artichoke, is incredibly appetizing paired with our Pesto Fresco.
Discover the recipe created for us by chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano.

Albenga spiny artichoke risotto with Pesto Fresco from Laboratorio Artigianale Frasca and Nassa in Loano. Chef Gian Luca Cellerino ‘s recipe this month hinges on 2 excellences of the Ligurian territory: Pesto Genovese and the spiny artichoke from Albenga.
Just in the past few days, the spiny artichoke from Albenga has been the protagonist on television, on Melaverde, a very popular program of the Mediaset networks dedicated to Italian food and wine excellence.
A unique vegetable with extraordinary flavor, characterized not only by its violet color but also by the texture of its tender and sweet inner leaves.
We offer it to you in a wonderful risotto, accompanied by our Pesto Fresco and excellent Ligurian extra virgin olive oil, of course.

Albenga spiny artichoke risotto and Pesto Fresco: ingredients for 4 people

• 1 70g jar of Pesto Fresco from Laboratorio Artigianale Frasca e Nassa in Loano, Italy
• Carnaroli rice 320 g
• Vegetable broth qb
• 4 spiny artichokes from Albenga
• 2 shallots
• Marjoram qb
• Ligurian EVO oil
• Butter
• Grated Parmesan cheese qb

Proceedings

• Peel and thinly slice the artichokes, taking care to soak them in acidulated water until used.
• In a skillet, sauté shallots in a little Ligurian EVO oil.
• Add the thinly sliced artichokes and stew, adding a little vegetable broth at a time, until half cooked. Set aside.
• Dry roast the rice in a pot until it is so hot that you cannot hold a grain between your fingers
• Add the hot broth a little at a time, stirring.
• Halfway through cooking, add the stewed artichokes set aside earlier, leaving some for garnishing the dishes. Finish cooking.
• Scent with a pinch of chopped fresh marjoram.
• Sauté with a knob of butter and grated Parmesan cheese.
• Plate the risotto, adding a few stewed artichoke slices and drops of Pesto Fresco from Laboratorio Artigianale Frasca e Nassa in Loano.

Our Albenga Spiny Artichoke Risotto, made special by the addition of Pesto Fresco Genovese from Laboratorio Artigianale Frasca e Nassa in Loano, is ready.

Enjoy your meal!

Would you like to purchase our Pesto Fresco Genovese? Click HERE