Name: Goose and Mushroom Risotto
Cuisine: American
Ingredients: 2 cups cooked goose leg meat, shredded; 1.5 cups Arborio rice; 6-8 cups hot goose or chicken stock; 1 lb mixed mushrooms, sliced; 1/2 cup dry white wine; 1 onion, diced fine; 4 cloves garlic, minced; 1/2 cup Parmigiano-Reggiano, grated; 3 tbsp butter; 2 tbsp olive oil; 2 tbsp fresh herbs (thyme, parsley)

Stock Preparation: Keep stock hot in separate pan
Mushroom Cooking: Sauté mushrooms until golden, set aside
Aromatics: Sauté onion and garlic in oil and butter
Rice Toasting: Add rice, toast until translucent edges
Wine Addition: Add wine, stir until absorbed
Stock Addition: Add hot stock one ladle at a time
Finishing: Fold in goose, mushrooms, cheese, herbs

Texture: Creamy but rice should have slight bite Service: Serve immediately in warmed bowls

Goose and Mushroom Risotto

1Setup & Prepare

2Ingredients

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3Cooking Instructions

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