Risotto with frogs (2)
Instructions
Wash the chard, mondatele and chop together with a slice of onion, if onion is large, the carrot, the parsley and the celery.
FRY everything in four or five tablespoons of olive oil and garlic that you shall put the just will be golden.
In another saucepan, fry the rest of the onion with butter and oil.
Meanwhile you washed the frogs that lesserete in salted water for 10 minutes.
Drain and disossatele, then pounding in a mortar the ossicles and puree through a sieve.
The frogs and the ossicles to crushed fried onions and butter and let them Brown; pour the rice into the pot with the first fried, then joining brown frogs along with the ossicles and bathing with white wine.
When this will be evaporated, go joining the hot broth as for a normal risotto, that dress at the end with plenty of grated Parmesan and pepper.
Ingredients and dosing for 4 persons
- 400 g of rice
- 350 g of clean frogs
- 1 onion
- 1 carrot
- 1 stalk of celery
- Parsley
- 1 clove of garlic
- 100 g of beets
- 1 glass of olive oil
- 40 g of butter
- 1 glass white wine
- Abundant of parmigiano
- Salt
- Pepper