Preparation:

1. Trim the feet from the frogs legs. Pat them dry with paper towels; sprinkle them with the minced garlic, salt and pepper. Lightly coat the seasoned frog legs with flour. 2. Heat 3 tablespoons of the olive oil in a large skillet over medium heat until a frog leg dipped in the oil gives off a lively sizzle. Saute the frog legs in batches, not overcrowding the pan, until they are golden brown and just about cooked through, about 4 minutes. Remove to paper towels to drain. Repeat with the remaining frog legs. 3. Pull the small nuggets of meat from the frog legs and reserve. 4. Melt 1 tablespoon of the butter in a very small skillet. Add the shallots. Saute, stirring, until tender, about 5 minutes. Add the white wine and 2 tablespoons chicken broth; reduce the heat to low; simmer, covered, 4 minutes. Puree the shallot mixture in a blender. 5. Heat 1 tablespoon of the butter and the remaining oil over low heat in a heavy 3 quart saucepan. When the butter is foaming stir in the rice. Increase the heat to medium and stir until edges of the rice are transparent, about 5 minutes. 6. Pour enough broth into the pan to cover the rice by 1/4 inch. Adjust heat to maintain a lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes. Continue adding liquid, each time adding just enough liquid to cover the rice by 1/4 inch and simmering until the rice has absorbed the liquid and is tender but still firm in the center, about 20 minutes. About halfway through cooking, season with salt and pepper and stir in the reserved shallot mixture. About 3 minutes before the rice is cooked, stir in the nuggets of meat and the parsley. 7. Remove from the heat and add enough of the remaining broth to make a creamy sauce;  stir in the remaining butter and the Parmigiano-Reggiano cheese. Serve immediately.
Per Serving: 386 Calories (41.0% from fat); 18g Fat (6g Sat, 9g Mono, 1g Poly); 22g Protein; 36g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 339mg Sodium.  Food Exchanges: 2 Grain (Starch); 2 1/2 Lean Meat; 3 Fat.