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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