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Risotto con le Rane

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Riso con rane 04.jpg

Risotto con le Rane is one of the most popular dishes of Pavia, as the rice fields of this region provided both ingredients: rice and frogs for years! Nowadays, the frogs are mostly imported from Turkey because due to chemicals they have disappeared from Italian fields.

Preparation

The rice that goes best with frog’s legs is the white one because it puts in value the delicate taste of the latter and makes the dish just excellent. It contains also parsley, white wine, vegetable broth, garlic, olive oil, Parmesan cheese, laurel leaves, celery, carrots, onion, salt, pepper. The parsley, carrots, onion, garlic and celery are chopped and placed in a saucepan with olive oil, salt and pepper and fried for some time, then frogs’ legs are also added. The rice is cooked separately in vegetable broth and then is mixed with the meat and the rest of the ingredients. It is served preferably warm and with freshly grated Parmesan cheese.

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[edit] References

ricetta fotografata: risotto bianco con le rane, www.cucinaitaliana.info

Risotto con le Rane - Ricetta, www.geosearch.it

Risotto con le rane - Annamaria Ferrari - Cassolnovo, laprovinciapavese.gelocal.it

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