Name: Goose Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Miscellaneous
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

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Goose Risotto

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.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Christmas Recipes Easter Recipes Fusion Recipes Fusion Recipes

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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