An excellent accompaniment to Roast Goose with Chestnut, Foie Gras and Sage Stuffing
- Gizzard, heart and neck from 1 goose, washed
- 1 large leek, including an inch of green, cleaned
- 6 cups cold water
- 1 teaspoon salt
- 6 black peppercorns
- 7 tablespoons rendered goose or duck fat
- 1 medium onion, finely chopped
- 1 cups arborio rice
- ½ pound white mushrooms, wiped clean, trimmed and sliced
- ¾ cup frozen petite peas, defrosted
- Salt and freshly ground pepper to taste
- Chopped flat-leaf parsley, to garnish
- Combine gizzard, heart, neck, leek, carrots and cold water in a saucepan.
- Add 1 teaspoon salt and peppercorns, and bring to a boil over high heat.
- Turn heat down and simmer, partially covered, until meats are tender, about 1 hour. Keep piping hot.
- Heat 5 tablespoons of the goose or duck fat in a heavy medium-size saucepan over medium heat.
- Add onion and gently sauté until translucent.
- Stir in rice, turning to coat all kernels, and cook until they turn opaque and begin to swell.
- Pour all but ¼ cup of the hot stock through a strainer into rice, stir once, cover pan tightly, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons goose or duck fat in a skillet over medium-high heat.
- Stir in mushrooms and sauté until just limp.
- Chop gizzard and heart into small pieces, and remove meat from neck. Keep meats warm in a little of the stock.
- Stir peas, giblets and mushrooms into risotto.
- Season with salt and pepper. Sprinkle with parsley and serve at once.