Goose Risotto

This recipe might not be of use to too many of you, since you first have to roast a goose, stuffed with herbs and garlic and currents, and basted with a mixture of red wine and creme de cassis. It is very good, and you will have a goose carcass (not to mention a lot of good goose fat) afterwards. You make a stock of the carcass, adding in the roasted neck and giblets (minus the liver). You will also want to make some pancetta from the neck skin before you roast the goose (season the raw skin with allspice, pepper, clove, thyme, bay, and grappa. Let it sit in the icebox for a couple of days, then use or freeze).

You start the risotto in the standard way: heat up butter, olive oil and goose fat. Then fry some finely chopped goose pancetta and then some whole, peeled cloves of garlic. Add your onion, fry, then add diced carrot and celery. Fry for a couple of minutes, then add your arborio rice. Fry for about four minutes. Add a cup of red wine and reduce the liquid out. Then lower the heat and add a handful of currents and the hot stock, stirring, in the normal manner. As the rice approaches being done, fry the skin and fatty bits and add the lean bits in chunks to the rice. When it is cooked, add the fried fatty bits, along with the pan grease and a shot of creme de cassis. Cook for a little bit, and serve, topped with chopped parsley with a good red wine.

If this recipe is too vague and you want specific details, holler and I will provide.