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. Last Updated: 07/27/2016

Chef's Secrets: Risotto with Frog Legs and Sweet Garlic Cream

Chef Giovanni Susini of restaurant Italianets shares a recipe from his special selection called Menu del Plebiscito, available until mid-November.


4-6 frog legs (without bones)
80-100g rice
1/2 glass white wine
dill, parsley, sage
salt, pepper
1 garlic bulb
1 tablespoon cream

In a frying pan, fry four deboned froglegs in butter together with the herbs. Add the rice, wine, salt and pepper, and stew for 20-25 minutes.

To make the sweet garlic cream: Boil the garlic clove in water for 5 minutes, drain and repeat twice. Place the garlic clove in milk and boil for another 20 minutes. Add cream and whip in a blender.

When the rice is ready, add the sweet garlic cream. Optional decoration: bake two more frog legs in the oven, and lay them on top of the risotto.