Risotto of Goose Giblets

Combine the goose gizzard (heart and neck), leek, carrot, cold water, salt, and black peppercorns in a large pot and bring to a boil over medium-high heat. Reduce heat to low and simmer gently for 45 minutes to create a rich stock.

Strain the stock through a fine-mesh sieve, discarding the solids. Return the stock to the pot and keep it at a gentle simmer over low heat throughout the risotto-cooking process.

Heat 3 tablespoons of the rendered goose fat in a large, heavy-bottomed risotto pan or skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the arborio rice to the onions and stir constantly for 1-2 minutes to coat each grain with fat and lightly toast it slightly.

Pour 1 cup of the hot goose stock into the rice and stir frequently until the liquid is mostly absorbed, about 3-4 minutes. Continue adding stock 1 cup at a time, stirring often and allowing each addition to be absorbed before adding the next.

While the rice is cooking, heat the remaining 4 tablespoons of rendered goose fat in a separate skillet over medium-high heat. Add the sliced mushrooms, season lightly with salt and pepper, and sauté for 5-6 minutes until golden and any liquid has evaporated.

When the rice is nearly tender (around 18-20 minutes total cooking), stir in the sautéed mushrooms and defrosted petite peas. Continue stirring and adding stock as needed until the rice reaches a creamy consistency and is tender but still slightly firm at the center (al dente), about 2-3 minutes more.

Remove the pan from heat and taste the risotto, adjusting the seasoning with additional salt and freshly ground pepper as needed. The consistency should be creamy and flowing, not stiff.

Divide the risotto among four warm bowls and garnish each serving generously with chopped flat-leaf parsley. Serve immediately while the risotto is still creamy and warm.