Risotto With Frogs

Preparation:

Preparation: Gut and peel the frogs, blanch them in unsalted boiling water. Remove the flesh from the thighs and set them aside, while pounding everything else with the mortar. Sift to obtain a thick mixture. Fry with half the butter, the oil and the chopped onion. Then add the rice and let it brown, stirring occasionally. Add half a glass of white wine and the chopped parsley. When the wine has evaporated add water. Halfway through cooking, add the mixture that you have pounded with the mortar and the frog legs. Finish seasoning the risotto with the grated Parmesan and the remaining butter.