Classic Risotto Recipes


Modern twists on time-honoured favourites.


Creamed rice with watercress and frog ragout


GG311_Risotto alle rane con spuma di spezie

What you need

  • [   ] 400 g cleaned frogs
  • [   ] 200 g chopped onion
  • [   ] 100 g extravirgin olive oil
  • [   ] 100 g diced
  • [   ] seeded tomato
  • [   ] 1 tsp. ground majoram
  • [   ] salt and pepper. Creamed water cress
    • [   ] 200 g washed watercress stripped from the stalks
    • [   ] 50 g butter
    • [   ] 50 g vegetable oil
    • [   ] salt and pepper. The Rice
      • [   ] 240 g Riserva 1856 Carnaroli Risotto Rice
      • [   ] 50 g butter
      • [   ] 50 g vegetable oil
      • [   ] 1 chopped onion
      • [   ] l glass dry white wine
      • [   ] hot chicken stock

Proposed by: Silvana Ferrari


40'
4
Medium

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How to prepare:

Frog ragout for the rice: soften the onion in a saucepan in the olive oil, then add the frogs, salt and pepper, cooking for about 15 minutes. When cooked, remove the frogs from the pan, bone them and return to the pan with the tomatoes. Cook for a further 6-7 minutes.

 

 

Creamed watercress: combine the butter, watercress, seasoning and a little stock in a saucepan and cook gently for about 5 minutes. Add a couple of knobs of butter and blend. Sieve and reserve.

 

 

To make the rice with watercress and frog ragout: in a heavy bottomed saucepan sauté the onion in the butter and oil. Add the rice and coat well. Add the wine and let it evaporate. Add the chicken stock a ladleful and a time until each is absorbed. When the rice is al dente, add the creamed watercress and heat through. Add a large knob of butter and whip well.

 

 

Serve the rice garnished with a large spoonful of frog ragout.


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CARNAROLI