Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with parsley, garlic and frogs legs


GG022-Risotto al prezzemolo cosce di rana e salsa all'aglio-IL CASCINALENUOVO-

What you need

  • [   ] 300 g Riserva 1856 Carnaroli Risotto rice
  • [   ] 50 g shallot
  • [   ] 50 g butter
  • [   ] 1 glass of white wine
  • [   ] 1 l hot vegetable stock
  • [   ] 50 g parsley
  • [   ] 50 g grated Parmesan
  • [   ] 24 frogs' legs
  • [   ] salt and pepper
  • [   ] 4 garlic cloves
  • [   ] 50 g butter
  • [   ] 100 g cream
  • [   ] 1 lemon

Proposed by: null


20'
4
Difficult

Our social spaces

How to prepare:

Preparing the sauce for rice with parsley, garlic and frogs legs: sauté the chopped garlic in the butter in a saucepan. When it starts to brown add lemon juice, cream and some stock. Sieve the sauce, season to taste and keep warm. Fry the frogs’ legs in butter until brown.

 

 

To make the risotto: sauté the chopped onion in a saucepan in the butter until softened. Add the rice and fry well until transparent. Add the wine and simmer until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary.

 

 

Continue in this way for about 16 minutes, until the rice is soft and tender, but with the grains still firm in the centre. Add the chopped parsley and stir into the Rice. Divide the rice between four dishes, decorate with the frogs’ legs and pour on a spoonful of garlic sauce.


Print recipe

More recipes "Classic Risotto Recipes"

For this recipe:

CARNAROLI