Goose Risotto

Serves 4


1 large onion
3 cloves garlic, crushed
3 tbsp melted goose fat or olive oil
400g/14 oz. risotto rice (Tilda Aborio)
1 litre/2 3/4 pints hot goose stock made from the carcass, or homemade chicken stock
225g/8 oz. cooked, roughly sliced Glebelands Farm goose meat
Salt and pepper to taste
50-100g/2-4 oz. grated parmesan
25g/1 oz. butter

  1. In a large pan, gently fry the onion and garlic in the melted goose fat until golden.
  2. Add the rice and fry whilst stirring, until shiny and translucent.
  3. Meanwhile, bring the stock to the boil in another saucepan. Add the stock to the rice a little at a time, stirring each addition of stock into the rice and waiting for it to become absorbed before adding more. Continue until the rice is cooked - about 25 minutes.
  4. Season well and add the goose meat.
  5. Cover with a lid and rest for 3-5 minutes off the heat.
  6. Just before serving, stir in the butter and sprinkle with Parmesan.