Riso e rane is a traditional risotto originating from the region of Piedmont, and it's especially popular in the Novara area. It's usually made with a combination of risotto rice such as carnaroli, frog legs, carrots, onions, celery, bay leaves, white wine, vegetable stock, butter, olive oil, and grated parmesan.

Frog legs are first browned in olive oil, and the dish is then prepared following the typical procedure for Italian risotto. Once cooked, a bit of butter is stirred into the risotto. Before serving, the dish is sprinkled with grated parmesan.