Tuesday, 10 April 2012

Goose risotto

I finally got round to using up the meat from the goose legs that have been in the freezer since the family Goose-fest. In retrospect I should have not roasted the whole goose and then I could have made a confit with the legs or even a tasty cassoulet.

Still a risotto is always good. This one was based on the Hairy Bikers recipe and had plenty of chestnut mushrooms and I used some of the reserved goose fat to sweat the onions and rice at the start.

[Obviously I would have used goose stock made with the bones of the bird, but I haven't got round to that yet...]

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