Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with frog’s legs and spicy sauce


GG311_Risotto alle rane con spuma di spezie

What you need

  • [   ] 300 g Vialone Nano rice
  • [   ] 1 kg frogs
  • [   ] 1 litre boiling hot frog meat stock
  • [   ] 500 ml Savagnin wine
  • [   ] 250 ml milk
  • [   ] 180 g butter
  • [   ] a small mixture of spices (cinnamon
  • [   ] curry
  • [   ] curcumin
  • [   ] nutmeg
  • [   ] Sichuan pepper)

Proposed by:


40'
4
Medium

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How to prepare:

To make the sauce of risotto with frogs’ legs and spicy sauce: place the wine, milk and spices in a saucepan and reduce for about 5 minutes. Add 50 g butter a piece at a time, season with salt, filter and keep warm.

 

Remove the frogs’ legs and cook them in a little butter for about 5 minutes. Make the frog meat stock with the left over parts. Season with salt and pepper and keep warm.

 

Heat 50 g butter in a heavy-based pan, add the rice, stirring until it is well coated and starts to change colour. Pour in a little wine and evaporate off. Continue cooking by adding the boiling hot stock a little at a time, stirring every now and then with a wooden spoon.

 

When the risotto is ready, remove from the heat and beat to a creamy consistency with the rest of the butter.

 

Serve the risotto garnished with the frogs’ legs arranged in a circle round it and drizzle the foaming spicy sauce over it.

 
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VIALONE NANO