Modern twists on time-honoured favourites.
Risotto with frog’s legs and spicy sauce
What do 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)
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.