Risotto con le rane
Risotto con le rane is a traditional dish from the Lomellina region of Pavia, where rice paddies have long been home to these amphibians. Born as a peasant recipe, it has evolved over time into a sophisticated alternative to more classic risottos. The delicate meat of the frogs blends perfectly into the rice, creating a harmony of elegant and unexpected flavors.
Preparation
- 1
Clean the frogs, remove the skin and separate the thighs from the rest of the body; rinse under cold water.
- 2
In a pan with hot oil, briefly sauté the frogs until lightly golden, season with salt and pepper. Set aside.
- 3
In the same pan, soften the finely chopped onion until tender, then add the rice and toast it for 2-3 minutes, stirring.
- 4
Deglaze with the white wine and wait for it to evaporate almost completely.
- 5
Add the hot broth one ladle at a time, maintaining a lively heat. Stir frequently, always over medium-high heat.
- 6
After approximately 15-20 minutes of cooking, reintroduce the frogs into the rice and continue stirring.
- 7
Continue adding broth until the rice reaches the right creamy consistency, approximately 18-20 minutes total cooking time.
- 8
When the rice is al dente, remove from heat and stir in the butter and Parmigiano, adjust seasoning with salt and pepper.
- 9
Plate carefully and garnish with freshly chopped parsley and a grind of black pepper.
Chef's Tips
The frogs should be as fresh as possible. If unavailable, frozen frogs are a valid alternative: thaw before cooking. The broth should remain hot throughout the stirring process to ensure the best outcome for the dish.