Here we have a marvellous way of making 8 oz. goose meat form the basis of a substantial and delicious supper for 4 people. Other ingredients can be added to a Risotto such as mushrooms, cooked peas, prawns etc. but I think that its perfect as it is, especially if you use a well reduced goose stock.
3 cloves garlic - chopped
2 tablespoons melted goose fat or olive oil
14 oz. risotto rice (Tilda Aborio)
2.75 pints hot goose stock made from the goose carcase
2 - 4 oz. grated Parmesan to finish
In a large pan fry the onion and garlic in the melted goose fat until golden. Add the rice and stir it around in the fat until shiny and translucent.
Meanwhile bring the stock to the boil in another saucepan and start adding to the rice ladle by ladle. Stir each addition of stock into the rice and allow it to be absorbed before adding more. Continue adding the stock until the rice is cooked - about 25 minutes, stirring all the time.
When the rice is cooked but still retains a slight bite, add the sliced goose meat. Cover with a lid and rest for 3-5 minutes off the heat.
Just before serving stir in the butter and sprinkle with the parmesan and serve with some French Bread and a nice crunchy mixed salad.