How To Make Goose and Mushroom Risotto
Creamy risotto with rich goose and earthy mushrooms – a perfect comfort food.
Serves:
Ingredients
- 1 goose breast, diced
- 1 cup of arborio rice
- 4 cups of chicken or vegetable stock
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of mushrooms, sliced
- 1/2 cup of white wine
- 1/2 cup of Parmesan cheese, grated
- 2 tbsp of butter
- Salt and pepper, to taste
Instructions
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In a large pan, melt one tablespoon of butter over medium-high heat.
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Add the diced goose and cook until browned. Remove from pan and set aside.
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In the same pan, melt another tablespoon of butter and sauté the onion and garlic until softened.
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Add the mushrooms and cook for a few more minutes until they release their moisture.
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Add the arborio rice and stir until coated with the oil and butter.
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Pour in the white wine and let it cook off.
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Start adding the chicken or vegetable stock, one ladleful at a time, stirring constantly until the stock is absorbed.
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Keep adding the stock and stirring until the rice is al dente and creamy.
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Add the cooked goose, Parmesan cheese, and salt and pepper to taste.
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Serve the risotto hot with extra Parmesan cheese on top.
Nutrition
- Calories : 418kcal
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 114mg
- Sodium : 804mg
- Total Carbohydrates : 34g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 23g
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