A dish as delicate and refined as leek risotto acquires an
aromatic and distinctly Ligurian flavor with the addition of our Pesto Fresco
Genovese.
Chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano prepared this
vegetarian first course for us, giving us different ideas for using
our Ligurian sauce.
Check out the recipe!
In today’s news our Pesto Fresco gives color and character to the delicacy of leek risotto.
A refined vegetarian first course,
which thus acquires a surprising creaminess and a stronger, more typical Ligurian flavor.
Shall we do it together with the recipe of chef
Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano?
Leek Risotto with Pesto Fresco Genovese: here are the ingredients for 4 people
- 1 170g jar of Pesto Fresco Genovese
- 3 large leeks
- 2 Celery stalks
- 1 Carrot
- 1 Onion
- 1 Tomato
- 4 Cups of Carnaroli rice
- Vegetable broth
- Butter
- Salt qb
Leek risotto with Pesto Fresco Genovese: procedure
- Prepare vegetable broth with 2 liters of lightly salted water
to which you will have added celery stalks, a carrot, a tomato
cut in half and an onion, previously
washed and cleaned.
Cook 1 hour - Clean the 3 leeks and finely slice into rounds the white part
- In a large saucepan, melt 20 g of butter
- Transfer the chopped leeks to the saucepan and sauté in butter over moderate heat until they have lost their crispness and softened
- Keep the previously prepared broth warm and add a little to the leeks being cooked
- Add the 4 cups of Carnaroli rice to the leeks and toast
- Gradually add vegetable broth until cooked through, always keeping the flame moderate
- Turn off the heat and add a knob of butter to mantecare
- Plate and arrange our Fresh Pesto Genovese by drawing a thick stripe.
Enjoy your meal!