Seafood

Risotto with frog, Verona celery, white asparagus and melted mild cheese

5j recipe

DOSES FOR: 4 porzioni

Recipe by Chef Sauro Bison

ingredients

10 XL fresh frog legs

25 g Chopped carrots, shallots and parsley stalks

Mediterranean seawater to taste

Korai Jo Sushi No Su to taste

Extra-virgin olive oil to taste

Normandy demi-sel butter to taste

preparation

Brown the chopped vegetables in butter and oil then add in the frog legs. Moisten with a dash of Korai Jo Sushi No Su vinegar and a little seawater. Add vegetable stock a little at a time whilst cooking over a low heat for 20 minutes.

ingredients

100 g Mini white asparagus

40 g Diced Verona celery

Korai Jo Sushi No Su to taste

Extra-virgin olive oil to taste

Normandy demi-sel butter to taste

Halen Môn Pure Salt to taste

Pepper to taste

preparation

Combine the Verona celery and asparagus in a saucepan.

Season with butter, oil, salt and pepper. Deglaze with Korai Jo Sushi No Su vinegar and cook for 10 minutes, wetting with vegetable stock.

ingredients

200 g Carnaroli rice

Extra-virgin olive oil to taste

50 g Normandy demi-sel butter

White wine to taste

Grated Parmigiano Reggiano DOP cheese to taste

Frog condiment

preparation

Toast 200 grams of Carnaroli rice in butter and oil. Deglaze with a dash of white wine then cook the rice with the vegetable stock. Add the previously-made frog condiment. Cream with butter and grated Parmesan cheese.

ingredients

80 g Formaggi.it Toma Piemontese DOP cheese

85 g Formaggi.it Provola delle Madonie cheese

85 g Formaggi.it Vezzena mild cheese

500 g Elle&Vire Advantage Cream

White pepper to taste

preparation

Cut the cheese into cubes then soak in a light cream overnight (12 hours). Cook the cream and cheese mixture at 70° C until smooth and homogeneous. Adjust the salt and pepper. Smooth the emulsion with an immersion blender, pass through a sieve and chill in the fridge.

Assembly and finishing

Serve the risotto piping hot, spooning the melted mild cheese in the centre. Top with Verona celery and white asparagus. Finish with a few drops of Modena IGP balsamic vinegar and a grinding of Jamaican allspice.