Typical of the regions of Northern Italy, risotto with frogs has gone from a poor dish to a refined recipe. Here’s how it is prepared.
Risotto with frogs is a typical dish of Northern Italy, in particular of those areas where rice cultivation is widespread. In fact, it is in the rice fields that these small amphibians proliferated before the massive use of chemical products in agriculture, and it is here that the rané , with its experience, captured them. Today considered a delicious first course, in ancient times the risotto with frogs represented a balanced dish essential to provide families with the right protein intake .
This, like many regional first course recipes, is prepared differently depending on the families. In principle, the rice and frogs are cooked separately and then combined when almost cooked. This is because the times do not coincide and there is a risk of overcooking the frog legs. Let’s see all the steps for the preparation of this typical dish in detail.
How to prepare risotto with frogs with the original recipe
- First clean the frogs by peeling them (on the market they are usually already clean, fresh or frozen), then remove the legs. We will only use these for the preparation of the risotto. We advise you to remove the bone so as to make the finished dish easier to eat, but if you wish you can also leave some to use as a decoration.
- Finely chop the garlic and parsley and brown it in a pan with two tablespoons of oil. Then add the frog legs and brown over high heat for a couple of minutes before blending with the white wine. Continue cooking for 6-8 minutes then season with salt and turn off.
- Separately, in a saucepan, sauté the finely chopped onion with the butter.
- Add the rice and after having toasted it, start cooking, adding the boiling vegetable broth a little at a time. Depending on the variety of rice it will take between 16 and 20 minutes.
- About halfway through cooking, remember to season with salt .
- When almost cooked, add the frogs to the risotto with all the cooking juices, stirring well.
- Serve with grated cheese on the side.
This dish is truly special and has passed in a short time from the poor cuisine to the more refined one. The same goes for fried frogs , another typical product that over the years has conquered an increasingly vast audience of connoisseurs.
Risotto with frogs, like all risottos, should be consumed on the spot, just done. If you have any leftovers, you can keep it in the refrigerator for a couple of days and then reheat it in a pan or microwave.
Riproduzione riservata © - WT
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