Goose Risotto is a modern Fusion recipe for a classic dish of left-over goose and chestnut mushrooms cooked as a risotto with rice and goose bone stock. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Goose Risotto.
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This is an excellent way of using-up Christmas or Easter goose leftovers.
Ingredients:
3 tbsp olive oil
4 shallots, peeled and finely chopped
2 garlic cloves, crushed
1l goose stock (make with the goose bones)
400g risotto rice (eg Arborio rice, carnaroli rice etc)
1 tbsp whole green peppercorns
2 tbsp butter
250g chestnut mushrooms, finely sliced
500g leftover goose meat, finely chopped
1 tbsp mixed fresh herbs, finely chopped (eg thyme, sage, parsley, tarragon, rosemary, chives)
4 tbsp freshly-grated Parmesan cheese
salt and freshly-ground black pepper, to taste
Method:
Heat 2 tbsp of the oil to a heavy-based pan over medium heat. Add the shallots and fry for about 3 minutes, or until soft but not coloured. Now add the garlic and fry for 2 minutes more.
In the meantime, pour the stock into a pan and bring to a simmer. Stir the rice into the pan with the onion and garlic and cook for about 2 minutes, stirring frequently, or until the rice is coated in the oil and looks translucent. At this point add two ladlefuls of the stock to the rice and stir well to combine before adding the green peppercorns.
Continue cooking until all the stock has been absorbed then add a further ladleful of stock. Continue cooking in this way, adding more stock as soon as the rice begins to dry out, until the rice is creamy and cooked through but is still al dente (about 20 minutes).
In the meantime, heat the remaining oil with the butter in a pan. When foaming, add the mushroom slices and fry for about 2 minutes, or until tender. Take off the heat then fold the mushroom mixture into the cooked risotto. Now add the goose meat and fold through the rice to combine. Finally add the herbs and Parmesan cheese. Season to taste with salt and black pepper then divide the rice between four serving dishes and bring to the table.
