Risotto with frogs

TypologyFIRST COURSES

Recommended varieties of rice: Carnaroli, Baldo, Arborio, Nuovo Maratelli, S. Andrea

Ingrendients for 4 people: 300 g of rice; 1 kg of frogs peeled and ready for cooking; 40 g of butter; 2 onions; celery; garlic (optional)

Take the skinned, cleaned frogs; rinse them thoroughly in running water. Remove all the bones from the frogs. Place them in a pan with water, 1 onion, celery and garlic and use them to make a reduced, slightly salty stock. Toss the very delicate frog meat in bubbling butter, previously used to fry an onion until golden. Add the rice to the meat, toasting it and mixing thoroughly. Cook the rice, adding the light stock made with the bones after sieving it finely. When the rice is cooked remove from the heat and add a little grated Parmesan cheese, then leave it to melt for a few minutes before serving.