{"id":7383,"date":"2020-03-30T19:52:56","date_gmt":"2020-03-30T17:52:56","guid":{"rendered":"https:\/\/pestofresco.eu\/leek-risotto-with-fresh-pesto\/"},"modified":"2025-02-19T10:29:57","modified_gmt":"2025-02-19T09:29:57","slug":"leek-risotto-with-fresh-pesto","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/leek-risotto-with-fresh-pesto\/","title":{"rendered":"Leek Risotto with Fresh Pesto"},"content":{"rendered":"\n

A dish as delicate and refined as leek risotto acquires an\naromatic and distinctly Ligurian flavor with the addition of our Pesto Fresco\nGenovese.Chef Gian Luca Cellerino of Ristocaff\u00e8 Il Ponte di Toirano prepared this\nvegetarian first course for us, giving us different ideas for using\nour Ligurian sauce.Check out the recipe!<\/h2>\n\n

In today’s news our Pesto Fresco<\/strong> gives color and character to the delicacy of leek risotto<\/strong>.A refined vegetarian<\/strong> first course<\/strong>,\nwhich thus acquires a surprising creaminess and a stronger, more typical Ligurian flavor.Shall we do it together with the recipe of chef<\/strong>\nGian Luca Cellerino<\/strong> of Ristocaff\u00e8 Il Ponte di Toirano<\/strong>?<\/p>\n\n

Leek Risotto with Pesto Fresco Genovese: here are the ingredients for 4\npeople <\/h3>\n\n
  • 1 170g jar of Pesto Fresco Genovese<\/strong> <\/li>
  • 3 large leeks<\/li>
  • 2 Celery stalks<\/li>
  • 1 Carrot<\/li>
  • 1 Onion<\/li>
  • 1 Tomato<\/li>
  • 4 Cups of Carnaroli rice<\/li>
  • Vegetable broth<\/li>
  • Butter<\/li>
  • Salt qb<\/li><\/ul>\n\n

    Leek risotto with Pesto Fresco Genovese: procedure<\/h3>\n\n
    • Prepare vegetable broth with 2 liters of lightly salted water\nto which you will have added celery stalks, a carrot, a tomato\ncut in half and an onion, previously\nwashed and cleaned. Cook 1 hour<\/li>
    • Clean the 3 leeks and finely slice into rounds the\nwhite part<\/li>
    • In a large saucepan, melt 20 g of\nbutter<\/li>
    • Transfer the chopped leeks to the saucepan and saut\u00e9 in butter over moderate heat until\nthey have lost their crispness and softened<\/li>
    • Keep the previously prepared broth\nwarm and add a little to the\nleeks being cooked<\/li>
    • Add the 4 cups of Carnaroli rice to the leeks\nand toast<\/li>
    • Gradually add vegetable broth until\ncooked through, always keeping the flame moderate<\/li>
    • Turn off the heat and add a knob of butter to\nmantecare<\/li>
    • Plate and arrange our Fresh Pesto\nGenovese by drawing a thick stripe.<\/li><\/ul>\n\n

      Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"

      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 Ristocaff\u00e8 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…<\/p>\n","protected":false},"author":3,"featured_media":6656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[596,553,567,1230,1085],"class_list":["post-7383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chef-gian-luca-cellerino-en","tag-fresh-pesto","tag-fresh-pesto-genovese","tag-leek-risotto","tag-ristocaffe-the-bridge-toirano"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t