Best recipes for leftovers: Spectacular goose, red pepper and tarragon risotto recipePosted by Fiona Nevile in Duck Goose and Turkey, Rice and Pasta | 8 comments
“Would you like goose risotto tonight?”
“Oh yes please!”
We eat a lot of risotto at the cottage. The perfect easy comfort food.
What I didn’t mention was the age of the goose. I’d found some last week in our freezer left over from Christmas 2008. It looked a bit stringy and unappetising so I hid it from Danny as it defrosted. Leftover goose – even if it’s been lingering in the freezer for months makes a risotto to die for. It smelt and tasted fine and once it was chopped up and stirred into the risotto it transformed the dish into a rich deluxe moreish meal.
Somehow the sweetness of the red peppers perfectly matched the rich goose meat. Even I had seconds and wanted thirds but someone had just pipped me to the post.
Spectacular goose, red pepper and tarragon risotto
1 large onion
1 large red pepper (deseeded and chopped)
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.)
1 tsp of dried tarragon or 1 tbsp of fresh chopped tarragon
7 tbsp of finely grated parmesan
2 large handfuls of chopped goose meat from the carcass
1 tbsp of fresh chopped parsley to serve
Over a low heat add the chopped onions to the olive oil and cook until soft and translucent (lid on).
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 the red pepper and tarragon.
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 three 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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