Italian
Risotto with Frogs, Chicken Jus and Gremolata
by Chef in Camicia · 306K subscribers on YouTube
A creamy risotto with frogs sautéed in butter, scented with thyme and garlic, mantecato with Parmesan, and served with a brown stock and garlic gremolata.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- 16 pcsRanedivided into thighs and drumsticks
- Flourfor dusting
- 60 gButterfor sautéing frogs
- 1 pcsGarlicwhole clove
- 1 pcsThymesprig
- 160 gCarnaroli Rice
- 1 pcsShallotfinely chopped
- 200 mlFranciacorta
- 200 mlChicken Brothhot
- Grated Parmigiano Reggianofor mantecatura
- Garlic Oilfor gremolata
Method
- Separate the frog legs by dividing the thighs from the drumsticks. Expose the bone of the drumsticks for a nice presentation.
- In a pan, sauté the chopped shallot in a little butter until translucent. Add the Carnaroli rice and toast it lightly.
- Deglaze with Franciacorta wine and let it absorb. Add hot chicken broth little by little, stirring, and cook the risotto until al dente.
- Meanwhile, lightly flour the frog pieces. In another pan, melt butter with a clove of garlic and a sprig of thyme. Sauté the frogs for 5-6 minutes, basting with the cooking butter.
- Toward the end of cooking, add the frog drumsticks to the risotto and stir to combine.
- Prepare a gremolata by mixing garlic oil (oil infused with garlic).
- Remove the risotto from the heat and mantecare by stirring in cold butter and grated Parmesan cheese until creamy.
- To serve, plate the risotto, top with the frog thighs, drizzle with a little brown stock, and finish with a drizzle of garlic gremolata oil.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
