Chef Rick Tramonto, Tru , Chicago, Illinois

Frog Legs Risotto

Yield: 4 servings

  • 1 pound Arborio rice
  • 4 Tablespoons shallots , finely chopped
  • 2 garlic cloves , finely chopped
  • 1 cup white wine
  • 2 cups vegetable stock, kept hot on stove top
  • 4 Tablespoons whipping cream
  • ½ stick butter
  • ½ cup Parmesan cheese
  • 1 Tablespoon Chlorophyll (see below)
  • 4 Tablespoons olive oil
  • Salt and pepper to taste

For the Risotto:

Preheat a large saucepan over medium-high heat. Add olive oil, Arborio rice and stir. Add shallots and garlic and stir until translucent. Add vegetable stock in ¾ cup increments until starches develop and rice is cooked through. Finish risotto with whipped cream and chlorophyll. Season with salt and pepper Parmesan cheese.

Frog legs:

  • 4 pieces fresh or frozen frogs legs
  • 2 sprigs each of fresh thyme, rosemary and parsley
  • 1 Tablespoon olive oil
  • ¼ cup white wine
  • ¾ cup vegetable stock
  • 1 Tablespoon roasted garlic puree (see below)

To clean Frog legs:

First remove individual legs from the saddle. Then remove calf and drum meat and reserve for later. Gently pull thigh bone up from meat. Cut bone so what is left resembles a little 'drumstick.' Finally, chop herbs and add salt and pepper. Season frog 'drumstick' with seasoning.

To cook frog legs:

Sear 'drumsticks' in a hot pan with olive oil on all sides until golden. Add reserved meat. Deglaze pan with white wine and add vegetable stock. Reduce by half and remove all frog leg meat. Add roasted garlic purée (see below) to liquid and blend. Pass liquid through a sieve and reseason legs with salt and pepper. Reserve legs.

Roasted Garlic Purée

  • 2 garlic heads
  • 1 Tablespoon olive oil

Remove tops from garlic heads. Rub with olive oil. Wrap garlic heads with aluminum foil and bake in a 400 degree oven for 1 to 1 ½ hours. Remove from oven and allow to cool. When cool, squeeze heads to remove roasted garlic cloves. Reserve for later use.

Braised Cippolini Onions

  • 1 pound cippolini onions
  • 2 sticks butter
  • 2 cups vegetable stock
  • Salt and pepper

Peel and sweat onions in butter. Season lightly with salt and pepper. Add vegetable stock and bring to a simmer. Cover with parchment paper and reduce liquid until almost dry. Remove pan from heat and allow to cool. When cool, finely chop with a knife and reserve.


  • 2 bunches Italian parsley
  • 2 pounds spinach
  • 2 teaspoons vitamin C powder (sold in most health food stores)
  • 8 cups water

Clean both parsley and spinach of any dirt and their stems. Rough chop parsley and spinach and add to 8 cups of water. Bring water to a boil amd skim off green. Strain through cheese cloth. Add vitamin C and purée with a hand stick or counter-top blender. Store in air-tight container in the fridge.

To plate:

Arrange frog leg drumsticks to stand atop the cippolini onions and the risotto on the side.