Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with frog’s legs ragout and ‘brunoise’ of seasonal vegetables


GG301_Risotto con ragu di rane e brunoise di ortaggi di stagione

What you need

  • [   ] 320 g Riserva 1856 Carnaroli rice
  • [   ] 500 g frog's legs
  • [   ] 1 litre vegetable stock
  • [   ] 100 g onion
  • [   ] finely chopped
  • [   ] 30 g parsley
  • [   ] finely chopped
  • [   ] 50 g celery
  • [   ] finely chopped
  • [   ] 50 g carrot
  • [   ] finely chopped
  • [   ] 1 tablespoon sage and rosemary
  • [   ] finely chopped
  • [   ] 200 g chopped sweet pepper
  • [   ] courgette and aubergine brunoise
  • [   ] 100 g ripe tomatoes
  • [   ] peeled and chopped
  • [   ] 50 g parmigiano-reggiano Parmesan
  • [   ] grated
  • [   ] 50 g butter
  • [   ] extra virgin olive oil

Proposed by:


40'
4
Medium

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How to prepare:

Risotto with frog’s legs ragout and ‘brunoise’ of seasonal vegetables: cook the frog’s legs in the vegetable stock for 5 minutes, then remove and debone. Gently fry 30 g onion, 15 g celery and 15 g carrot in 2 tablespoons oil for 3 minutes, then add the frog’s legs with some of the stock.

 

Add half the tomatoes, the finely chopped sage and rosemary and cook for 5 minutes before adding the parsley. Season with salt and pepper.

 
Fry 40 g onion in a separate saucepan until it starts to colour, then add the rice and continue cooking by adding the boiling hot stock a little at a time.

 

Meanwhile fry the remaining onion, celery and carrot with the ‘brunoise’ of vegetables in a tablespoon of oil for 5 minutes, add the rest of the tomatoes and the parsley and continue to cook for another 3 minutes, adding salt and pepper. When the rice is cooked ‘al dente’, adjust seasoning and beat to a creamy consistency with the butter and cheese.

 

Serve on hot plates, with the frog’s legs ragout in the centre and garnish with the vegetable ‘brunoise’.

 
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For this recipe:

CARNAROLI