Risotto with Frogs from the Bassa

Risotto con le Rane della Bassa

Creamy Lombard risotto with ragù of frogs, white wine, butter and Parmigiano Reggiano.

4 servings

Easy

Lombardy

EasyLombardy

Risotto with frogs from the Bassa is a first course structured, designed to enhance the delicacy of frog meat through patient cooking and an aromatic base. Carnaroli rice provides the necessary firmness for a creamy texture, while the ragù It adds flavor, aroma, and a richer texture without overpowering the main flavor. The presence of white wine helps sharpen the flavor profile, complementing the sweetness of the vegetables and the rounded notes of the butter. The result should be soft and well-bonded, with grains that are still firm and a final garnish that makes the sauce recognizable. The recipe is considered a traditional Lombard dish. The editorial staff recommends it as first course to be served hot, completed with Parmigiano Reggiano and fresh parsley.

Instructions

Voice reading

10 steps · natural Italian voice

Prepare the frogs

Wash the frogs thoroughly and separate the torsos from the legs. Dry them thoroughly, so that the subsequent browning will be more even and the oil won't splatter excessively.

Brown the thighs

Heat the oil in a skillet with a knob of butter and the bay leavesAdd the frog legs and brown them until golden brown on all sides. Transfer them to a paper towels and let them cool enough to debone them.

Blend them with the wine

Debone the cooled thighs and set the meat aside. In the same way skillet let a glass of white wine evaporate, after removing thebay leaf. When the alcohol has evaporated and the bottom has started to simmer again, put the frog meat back into the skillet.

Prepare the base

Pour oil into a shallow pan and gently sauté the celery, carrot, garlic, and half the onion. Keep the heat moderate: the chopped ingredients should soften and become fragrant without darkening or burning.

Cook the busts

30 min

Add the boneless busts, the tomato paste and the broth. Season with salt to taste and pepper, then cook gently for 30 minutes, maintaining a barely simmer. The bottom should thicken and take on an intense aroma of frog and vegetables.

Pass and season

10 min

Blend the resulting sauce until smooth and add it to the thigh meat. Let it simmer for 10 minutes. over low heat, mixing gently. The ragù it will be ready when it appears well bound, without excess free liquid.

Toast the rice

Finely slice the remaining onion and shallot, then brown them in oil in a saucepanAdd the Carnaroli rice and toast it, stirring, until the grains become slightly translucent and release a dry, delicately toasted aroma.

Deglaze and cook

Moisten the rice with the remaining glass of white wine and let it evaporate completely. Continue cooking, gradually adding the broth, adding more only when the previous liquid has been absorbed, and keeping the rice at a gentle simmer.

Join the ragù

Halfway through cooking, incorporate most of the ragù of frogs and continue stirring regularly. Set aside a small portion for the final garnish. The risotto should cook until creamy, with the grains still firm in the center.

Vigorously stir and servants

Once cooked turn off the heat And vigorously stir risotto with butter and Parmigiano Reggiano grated. Mix until the consistency becomes soft and wavy, then serve immediately garnished with the ragù set aside and parsley leaves.

Chef's Tips

The editorial staff recommends incorporating the ragù of half-cooked frogs and vigorously stir rice alone off the heat, so the seasoning remains recognizable and the risotto retains its creaminess.