Frog Leg Risotto
Golden brown sauteed frog legs and bright sugar snap peas are served over risotto made with both Parmesan and mascarpone cheese. Wheels of crisp garlic slices are used as an unusual garnish.
Ingredients
- Pancetta - 1/4 pound
- Elephant Garlic - 1 head
- Oil for deep frying
- Risotto
- Olive Oil - 1/4 cup
- Onion - 1/4 cup, minced
- Bone Marrow - 1/4 cup, minced
- Arborio rice - 3 cups
- Dry white wine - 1/2 cup
- Hot Chicken Stock - 9 cups
- Freshly grated Parmesan cheese - 1 tablespoon
- Mascarpone Cheese - 1 tablespoon
- Extra Virgin Olive Oil - 1 tablespoon
- Frog Legs
- Chicken Stock - 2 cups
- Frog Legs - 2 pounds
- Olive Oil - 2 to 3 tablespoons
- Unsalted Butter - 2 tablespoons
- Salt and freshly ground pepper
- Sugar snap peas - 1 pound, blanched
- Unsalted Butter - 2 tablespoons
- Basil oil - for drizzling
Instructions
To prepare the pancetta: Preheat the oven to 300 F. Slice the pancetta paper-thin and spread on a baking sheet. Bake until crisp, about 20 to 30 minutes. Set aside; keep warm.
Slice the elephant garlic crosswise into paper-thin slices. Bring the oil to 360 F in a saucepan and fry the garlic slices until golden and crisp. Drain on paper towels; keep warm.
To make the risotto: Heat the olive oil in a large sauce pan over medium-high heat and saute the onions and bone marrow pieces for 2 to 3 minutes, until the onions are translucent and soft. Add the rice and toss, then cook for 2 to 3 minutes longer, stirring the rice occasionally. Add the wine and stir up the brown glaze from the bottom of the pan. Add chicken stock to cover and cook, stirring gently and constantly, until all the stock has been absorbed. Cover with stock again and stir until it is absorbed. Continue the process until all the stock has been used and the rice is creamy, about 15 minutes total cooking time for al dente rice. Set aside off the heat; keep warm.
To prepare the frog legs and peas: Bring the stock to a boil. Season the frog legs with salt and add to the pan. Cook 2 to 3 minutes, until cooked through. Remove from the stock with tongs and drain on paper towels; reserve the stock. Remove the bones from the frog legs.
Heat the olive oil in a saute pan over medium-high heat and saute the boned frog legs for 1 minute. Add the butter and saute until the legs are glazed and golden brown.
Bring a saucepan of lightly salted water to a boil and blanch the peas for 2 minutes. Drain the peas and briefly put them in cold water to stop the cooking. Set aside.
Put the reserved stock back over high heat and cook until reduced by two-thirds. Stir in one tablespoon of butter.
To serve: Melt the remaining tablespoon of butter in a saute pan and saute the peas until hot and shiny. Stir the Parmesan cheese and mascarpone into the hot risotto. Stir in the olive oil to add shine. Mound each plate with risotto and arrange the frog legs and peas on top. Drizzle with reduced chicken stock and a little basil oil. Garnish with garlic chips and pancetta.
