Goose and Mushroom Risotto

This creamy canada goose recipe delivers velvety rice that perfectly complements the game. Using patient stirring and timing, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Italian technique meets North American waterfowl

Northern Italian Inspiration This recipe adapts classic mushroom risotto technique using shredded goose leg meat, creating a rich, satisfying dish that showcases both ingredients beautifully.

Ingredients (Serves 6-8)

• 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)

Method

1. Stock Preparation: Keep your stock at a gentle simmer for 15-20 minutes in a separate pan. Cold stock shocks the rice and slows cooking.

2. Mushroom Cooking: Sauté mixed mushrooms over high heat until golden and caramelized, about 8-10 minutes. Set aside for later.

3. Aromatics: In your risotto pan, sauté finely diced onion and garlic in a mix of oil and butter until soft, about 5-7 minutes.

4. Rice Toasting: Add the rice and stir constantly until each grain is coated and the edges become translucent.