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Recipe
Creamy Risotto with Frog Legs
Luscious Risotto Delight: Creamy Frog Legs Infusion
4.1 out of 5
Indulge in the rich flavors of Italian cuisine with this delectable dish, Creamy Risotto with Frog Legs. This recipe combines the creamy goodness of risotto with tender frog legs, creating a unique and satisfying culinary experience.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Low sugar, Low carb, High protein
Allergens
Dairy (butter, cream, Parmesan cheese)
Not suitable for
Vegetarian, Vegan, Dairy-free, Egg-free, Nut-free
Ingredients
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2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
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4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
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1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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4 tablespoons (60g) butter 4 tablespoons (60g) butter
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1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
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1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
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8 frog legs 8 frog legs
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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Salt and pepper to taste Salt and pepper to taste
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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
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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.
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2.In the same saucepan, melt 2 tablespoons of butter. Add the chopped onion and minced garlic, and sauté until translucent.
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3.Add the Arborio rice to the saucepan and stir well to coat the grains with the butter mixture.
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4.Pour in the white wine and cook until it has evaporated.
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5.Gradually add the chicken or vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
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6.Continue this process until the rice is cooked al dente, tender but still firm to the bite.
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7.Stir in the remaining butter, heavy cream, and grated Parmesan cheese. Season with salt and pepper to taste.
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8.Return the frog legs to the saucepan and gently stir them into the risotto.
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9.Cook for an additional 2-3 minutes until the frog legs are heated through.
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10.Remove from heat and let the risotto rest for a few minutes before serving.
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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.
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