Frog Risotto

Ingredients

• frogs
• g rice
• onion
• clove garlic
• carrot
• celery
• parsley
• basil
• olive oil
• tomatoes
• butter
• parmesan
• salt
• pepper

Instructions

1. Blanch the skinned frogs in hot water then in cold water, only for half a minute so they do not cook. Set the legs aside.
2. Make a battuto of onion, garlic, carrot, celery, parsley and basil; cook it in oil with pepper and salt until colored.
3. Add the frogs, brown them, then add tomatoes in pieces; once melted, add enough hot water and simmer gently until the frogs are cooked.
4. Pass everything through a sieve, pressing well. Cook the reserved legs in a little of this sauce, bone them and return them to the sauce.
5. Toast the rice in a little butter, then cook it by adding the hot frog stock a ladle at a time. Finish with a handful of parmesan and serve.