Best recipes for leftovers: Goose risotto to die for
Posted by Fiona Nevile in Duck Goose and Turkey, Leftovers, Rice and Pasta | 11 comments
“Come on over. We are having goose risotto.”
“What sort of goose?” Gilbert’s tone was wary.
“A free range Gressingham goose. Cost a fortune but it was a present from my Mum as our Christmas Day treat.”
There was no response so I added:
“A goose that’s had a happy life in a goosey sort of way. It even came with a small cookbook and an oven thermometer.”
Gilbert thought for a moment.
“So it arrived for Christmas with full instructions on how to cook it? Thank goodness geese can’t read! Was the thermometer any good?”
I knew that Gilbert was writing down the invitation as he spoke, for Marjory to silently accept or decline on the spot. Everyone has their own pet version of this scenario. Danny is head of the Incoming Invitations Department (CEO IID). All incoming calls are transferred to the Rat Room. This has him thinking on his feet in a trice. Much more effective than Sudoku and avoids shrieks when the date finally arrives.
I wasn’t wildly confident that the risotto would work so pulled out all the stops for this one. It was delicious. Raunchy and packed with flavour. The goose meat element was superb with the rich meat balancing perfectly with the texture of the Arborio rice. Don’t put the meat in until the very end as it just needs to heat through.
As this dish was quite rich I used my ADC. I served it with a finely sliced salad of celery, cucumber and spring onion. Magimix
Goose risotto to die for recipe
Ingredients:
- 1 large onion
- 1 fat clove of garlic (chopped fine)
- 400g of Arborio rice
- 1 litre of stock (I used 500ml of chicken stock and 500ml of vegetable stock made with two tsp of Marigold stock powder.)
- 0.5 tsp of good Italian dried mixed herbs or 1 tbsp of fresh chopped herbs
- 1 level tsp of green peppercorns
- 250g of Chestnut mushrooms sliced fine
- 1 tsp of pesto
- 4 tbsp of finely grated parmesan
- 2 large handfuls of chopped goose meat from the carcass
Method:
- Over a low heat add the chopped onions to the olive oil and cook until soft and translucent.
- Add the rice and another tablespoonful of oil if the mixture seems a bit dry. Toss the rice in the onion and oil mix until all the grains are coated.
- Add the garlic. Add 250ml of stock and stir to absorb. Add mushrooms, pesto, green peppercorns and herbs.
- Keep on adding the stock and stirring, letting the rice absorb the moisture.
- When the rice has softened but still has a bite (20 mins approx) add a couple of tablespoons of parmesan and the chopped goose meat and remove from the heat.
- Stir the meat well into the risotto. Put the lid on and leave for five minutes. Scatter with a dessertspoon of fresh parsley and the rest of the parmesan.
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My butcher only had a 6.8kg goose left instead of the 4.5kg I ordered. I will kiss him next time I see him. Plenty left for this very delicious recipe! Thank you
I’m making this tonight sounds great!! I’m making it with stock i made from the carcus now! To the lady from Louisiana goose gravy I made was great just boiled the giblets the day before to make stock then flour in the roasting tray add goose stock and same of dry cider it was totally awesome anyways happy new year all.
Martin
I roasted a goose this Christmas. It was my first. I paired it with an orange cranberry stuffing. I tried to make gravy but it was awful. I am from Louisiana and have grown up making gravy but this was a flop. I am going to try this recipe tonight. It sounds better than the original…
Hi Landon
This recipe sounds superb! Thank you so much for dropping by.
Thanks for the great recipe. Here is another recipe i thoroughly enjoy as well.
Roast Goose With Brandied Fruit Compote
Serves 6
Ingredients:
9 to11- pound Goose
1 lemon, thinly sliced
1 orange, thinly sliced
Compote:
½ cup orange juice
3 tablespoons honey
1 teshtmloon grated orange peel
5 whole allspice
¼ teshtmloon ground ginger
1 cinnamon stick, about 2 inches long
½ cup raisons
1 small apple, thinly sliced
2 cups mixed dried fruit
½ cup brandy or orange juice
1 tablespoon cornstarch
Directions:
1. Make compote: In a 3-quart pan, combine 2 cups water, orange juice, honey, orange peel, allspice, ground ginger, and cinnamon stick. Stir in raisons, apple and dried fruit. Bring to a boil over high heat; reduce heat, cover, and simmer for 3 minutes. Remove from heat and stir in brandy. Let cool, then cover and refrigerate for at least 4 hours or until next day. Before serving goose, stir together ½ cup of fruit liquid and cornstarch; then stir into fruit. Cook over medium-high heat, stirring, until thickened. Let cool slightly.
2. Remove goose neck and giblets; reserve for other uses, if desired. Discard lumps of fat. Rinse goose inside and out; pat dry. Place lemon and orange slices in cavities; truss both cavities. Prick skin all over at 1- inch intervals.
3. Place goose, breast down, on a rack in a large, shallow roasting pan. Roast, uncovered, in a 400°F oven for 1 hour. Every 30 minutes, siphon (or spoon out) and discard fat from pan. Turn goose breast up, reduce oven temperature to 325°F, and continue to roast until meat near thighbone is no longer pink when slashed, 1-1/2 to 2 more hours. Continue to siphon (or spoon out) fat from pan every 30 minutes.
4. Carve the goose and pass compote at the table.
Also, I typically obtain my goose online at http://www.exoticmeats.com/catdescmain.aspx?f=21
Hi Hank
Thanks for dropping by. We grow loveage in the garden so I’ll try the combination.
Just had a quick peep at you blog – it looks really interesting!
Lovely recipe! I know of an almost identical recipe from Venice that uses, of all things, coot meat. I have tried this both ways and like them equally. If you can find yourself some lovage (looks like parsley, taste a bit like celery but stronger), try it in this dish. A great match…
Hi Amanda
It was delicious and very good cold too. The invitations thing is fraught with potential pitfalls!
Hi Jan
Our family is small, so goose seems the perfect option for Christmas day. It is such a treat and, as you say, produces loads of goose fat as well – that alone puts a big dent in the original price tag.
Goose is lovely. Ours was Polish. We had it roast, then cold, then in a stew, then in a curry. Darn good value – and enough fat for roasting tatties for 6 months.
Sounds delicious. That did make me giggle though – the writing things down when on the phone so the other can decide quickly if you’ll do something or not.