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Risotto con le rane della bassa

Risotto with frogs from the low Padana plain

Bologna (BO)

Date of last update: 10/05/2017, 17:18

Ingredients (10 servings)

  • 600 g Carnaroli Rice
  • 500 g fresh medium-sized frogs
  • 100 g butter
  • 30 g finely chopped onion
  • 50 g carrots
  • 50 g celery
  • 50 g tomato sauce
  • 1 clove of garlic
  • 30 g parsley 
  • 2 laurel leaves
  • half a liter white wine
  • 150 g extra virgin olive oil
  • 100 g grated Parmigiano Reggianon cheese
  • 3 dl broth
  • salt and pepper

Preparation

Wash well the frogs under running water, the divide the trunk from legs. Pour a little olive oil in a pan, add a knob of butter and the laurel leaves and fry lihghtly the frogs' legs, when they are browned drain the cooking fat and let the cool down in a dish. 

Pour the wine (half a liter) in the same pan until it is evaporated to a alrge extent, remove the laurel leaves and add the boned frogs' legs. 
Take another pan, pour some oil and sear there chooped celery, carrot, garlic and 40 g of onion, then add the boned frogs' trunks, salt, pepper, the tomato sauce and 3 dl of broth, purèè the sauce and add it to the frogs' legs, leaving it there for 10 minutes so that the sauce gains more flavor.

Now prepare risotto, searing the remaining part of onion and green onion in some oil, then add rice, brown it, add the remaining white wine, let it evaporate and cook the rice pouring broth little by little. 

Halfway in the cooking process puor the frogs' ragout into the pan, keeping some of it aside. At the end of cooking mix it with butter and Parmigiano Reggiano cheese and finally put the risotto in a dish, garnishing it with the remainig ragout and small parsley leaves. 

Recipe taken from The Old Market  - A travel through tortellini, tagliatelle and much more...