Creamy Risotto with Frog Legs

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 tablespoons (60g) butter 4 tablespoons (60g) butter
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 8 frog legs 8 frog legs
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the frog legs and cook until golden brown on both sides. Remove from the pan and set aside.
2. 2.
   In the same saucepan, melt 2 tablespoons of butter. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the butter mixture.
4. 4.
   Pour in the white wine and cook until it has evaporated.
5. 5.
   Gradually add the chicken or vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
6. 6.
   Continue this process until the rice is cooked al dente, tender but still firm to the bite.
7. 7.
   Stir in the remaining butter, heavy cream, and grated Parmesan cheese. Season with salt and pepper to taste.
8. 8.
   Return the frog legs to the saucepan and gently stir them into the risotto.
9. 9.
   Cook for an additional 2-3 minutes until the frog legs are heated through.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.
11. 11.
    Garnish with freshly chopped parsley and serve hot.

Treat your ingredients with care...

• Frog legs — Ensure that the frog legs are fresh and properly cleaned before cooking. Remove any excess moisture by patting them dry with a paper towel to achieve a crispy texture when sautéing.

Tips & Tricks

• To enhance the flavor of the risotto, you can add a splash of lemon juice or a pinch of lemon zest.
• For a more intense aroma, sauté the onion and garlic in a combination of butter and olive oil.
• If you prefer a lighter version, you can substitute part of the heavy cream with chicken or vegetable broth.
• Experiment with different herbs such as thyme or rosemary to add a unique twist to the dish.
• If frog legs are not available, you can substitute them with chicken thighs for a similar texture.

Serving advice

Serve the Creamy Risotto with Frog Legs as a main course, accompanied by a fresh green salad or steamed vegetables. Pair it with a glass of crisp white wine to complement the flavors.

Presentation advice

Present the Creamy Risotto with Frog Legs in individual bowls, garnished with a sprinkle of freshly chopped parsley. The vibrant green color of the parsley will add a pop of freshness to the dish.