RCI-RC.002.0014.001

Risotto of Goose Giblets

Name: Risotto of Goose Giblets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit Gizzard (heart and neck from 1 goose, washed); 1 large leek (including an inch of green, cleaned); 1 unit carrots; 6 cups cold water; 1 teaspoon salt; 6 unit 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); 1 unit Salt and freshly ground pepper to taste; 1 unit Chopped flat-leaf parsley (to garnish)

An excellent accompaniment to Roast Goose with Chestnut, Foie Gras and Sage Stuffing

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

Gizzard
heart and neck from 1 goose, washed
1 unit
leek
including an inch of green, cleaned
1 large
carrots
1 unit
cold water
6 cups
salt
1 teaspoon
black peppercorns
6 unit
rendered goose or duck fat
7 tablespoons
onion
finely chopped
1 medium
arborio rice
1 cups
white mushrooms
wiped clean, trimmed and sliced
½ pound
frozen petite peas
defrosted
¾ cup
Salt and freshly ground pepper to taste
1 unit
Chopped flat-leaf parsley
to garnish
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Risotto of Goose Giblets

Ingredients

Method

What Makes This Variant Distinct