Method

Clean the frogs and slice them in half. Use their lowest part to prepare the broth with half onion, carot, celery and water. Cover in flour the frog-legs and fry them for a minute in oil then strain them. Brown the chopped garlic, add the frogs, salt and a ladle of broth and let it absorb.
Blender the parsley with oil, salt and pepper and Parmesan cheese to obtain
the pesto. Toast the remaining onion in oil and butter, add the rice, brown for a few minutes, add the broth and let cook. Add the pesto, cream with butter and Parmesan cheese. Serve the risotto with the frog sauce.