Risotto with frogs
Instructions
Gutted and skinned frogs, scottatele in boiling unsalted.
Of bare thighs and put them aside, and pounded with mortar everything else.
Sift to get a thick mixture.
Sauté with half of the butter, olive oil and chopped onion.
Then add the rice and let it simmer, stirring occasionally.
Add half a glass of white wine and chopped parsley.
When the wine evaporated stretch of water.
Once halfway through the cooking, add the mixture you have pounded with mortar and frogs.
Finish season the risotto with grated Parmesan cheese and the remaining butter.
