Frog Legs with Rice
- Part 1
- 1 leek, sliced
- 4 tablespoons butter
- 1 pound large frog legs
- 1 glass white wine
- 1 1/2 quarts water
- 1 small bunch parsley
- 4 pieces celery
- 2 carrots, cut
- Thyme and salt
- Part 2
- 1 tablespoon minced onion
- 4 tablespoon butter
- 1 1/2 cups rice, uncooked
- 1 quart strong broth (part 1)
- 1/2 cup butter, melted
- 3 1/2 ounces grated Parmesan Cheese
Part1.
Brown the leek in butter, add cleaned frog legs and fry them quickly. Add wine, cook until it evaporates. Remove frog legs and set them aside; then add the water, vegetables and seasonings to pan. Boil for 30 minutes, strain. Use this broth for the risotto.
Part 2.
Brown onion in butter, add rice and mix well; add broth (part 1), and cook slowly for 15 minutes or until rice is tender; remove from fire, fold in the melted butter cheese and frog legs.
Brown the leek in butter, add cleaned frog legs and fry them quickly. Add wine, cook until it evaporates. Remove frog legs and set them aside; then add the water, vegetables and seasonings to pan. Boil for 30 minutes, strain. Use this broth for the risotto.
Part 2.
Brown onion in butter, add rice and mix well; add broth (part 1), and cook slowly for 15 minutes or until rice is tender; remove from fire, fold in the melted butter cheese and frog legs.
Submitted by Jun 3, 2009
26 min
45 min
71 min