- Food & Wine
Risotto e rane
Risotto with frogs, a symbolic dish of the Lomellina tradition
Lomellina, a land of rice paddies and ancient culinary traditions, offers one of its most authentic and unique specialties: risotto with frogs. This dish, linked to rural culture and the resources of the territory, is a symbol of genuine flavors and a deep connection with the natural environment.
A Dish with an Ancient History
The presence of frogs in the rice fields of Lomellina, thanks to the humid and water-rich environment, has favored their use in local cuisine since ancient times. This risotto originated from the ingenuity of farmers who, exploiting the available resources, created a dish capable of combining simplicity and taste. Frogs, once considered poor food, have become the protagonists of a recipe that today represents an excellence of Pavia's gastronomy.
Traditional Preparation
Risotto with frogs stands out for its delicacy. The preparation begins with a sauté of onion and butter, to which the Carnaroli rice, typical of the area, is added. After toasting it, it is deglazed with white wine and cooked using broth, often prepared with vegetables and the frogs themselves. Separately, the frogs are cooked in a pan with garlic and parsley, then added to the risotto shortly before the end of cooking. The result is a creamy and flavorful dish that enhances the delicate taste of the frogs.
A Dish to Discover and Enhance
Risotto with frogs is more than just a recipe: it is a symbol of the culture and identity of Lomellina. For those who visit this area, tasting it means immersing themselves in a tradition that tells of rice paddies, ponds, and a cuisine capable of enhancing the territory.
Perfect to enjoy at local festivals or restaurants in the area, this dish offers a unique culinary experience, where simplicity and flavor come together to celebrate the richness of Lomellina.
RECIPE
Ingredients (serves 4)
- 350 g Carnaroli rice
- 250 g cleaned frogs
- 30 g butter
- A small amount of onion
- 1 celery stalk
- 1 small carrot
- A handful of parsley
- ½ glass of dry white wine
- Salt
Preparation
Clean and wash the frogs thoroughly, drain them, and thread them onto a transparent string to form a ring. In a pot with one and a half liters of lightly salted water, along with the carrot and celery, cook the frogs. Once cooked, remove them and place them on a plate. Strain the broth, discarding the celery and carrot. Carefully debone the frog legs, removing all the small bones. Chop or blend the remaining frog meat.
In a saucepan, sauté the finely chopped onion in butter. Add the rice and toast it over medium heat for 3–4 minutes, stirring with a wooden spoon. Deglaze with white wine and let it evaporate, then continue cooking by gradually adding the hot frog broth, one ladle at a time.
Halfway through cooking, add the frog legs and the chopped frog meat. Adjust the salt and finish cooking. Serve the risotto on a serving plate, garnished with a spoonful of coarsely chopped parsley.
