Frog's legs risotto

Method

1. In a shallow bowl, combine the flour and finely chopped garlic and season with salt and freshly ground black pepper. Dust the frog’s legs in the seasoned flour mix.

2. Heat a little olive oil in a heavy-based pan and fry the frog’s legs for 2 minutes on each side. Set aside and keep warm a few whole legs for garnishing the dish. Remove the meat from the remaining legs and set aside.

3. Bring a pan of salted water to a rapid boil and blanch the chopped asparagus for 1 minute. Drain and keep warm.

4. Put the stock into a large saucepan and heat to a simmer.

5. In a separate pan, heat 2 tablespoons of olive oil and a knob of butter, add the onions and extra garlic and fry very slowly for about 15 minutes without colouring.

6. When the garlic and onion have softened, add the rice and increase the heat. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent.

7. Add the vermouth or wine and keep stirring. Once the vermouth or wine has been absorbed into the rice, add your first ladle of hot stock and a good pinch of salt.

8. Reduce the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.

9. Remove the pan from the heat and stir in the extra butter, parmesan, parsley, blanched asparagus and frog meat until well combined. Put a lid on the pan and leave for 2 minutes.

10. Serve the risotto garnished with the reserved whole frog’s legs.

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Ingredients

12 tbsp Flour
6 tbsp finely chopped Garlic, plus 2 extra cloves, finely chopped
18 frog’s legs
Olive oil, for frying
1 small bunch Asparagus, trimmed and chopped
1.1 litres chicken, fish or vegetable stock
Butter, for frying, plus extra 70g, for finishing
1 large onion, finely chopped
400g Risotto rice
250ml dry white vermouth or dry white wine
115g grated Parmesan
1 handful Parsley, chopped

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