Following our roast goose on Christmas day we made a stock from the carcass which formed the base of a fantastic risotto dish….
See the method for Goose Breast in the Goosey Christmas post.
Zest of one or two lemons
Finely chopped garlic cloves ( 2 depending on taste)
Large bunch of parsley finely chopped
Mix it all together and put aside until ready to serve.
Good butter – lots
Parmesan finely grated (and pecorino but only for serving not mantecatura)
Shallots finely chopped
Stock (we had goose)
A glass of some half decent white wine
Cube a good bit of butter (and add some more) and put in the fridge for the mantecatura later.
Put stock in a saucepan and keep hot (but not boiling).
Dice and fry off some mushrooms in butter and set aside.
Take a good heavy based saucepan and heat some butter and olive oil, add the shallots and gently fry until translucent.
Add the rice and stir until rice is hot.
Add the wine and keep stirring until mixture begins to look dry – probably a minute or two. The mixture will now look slightly creamy.
Add the saffron.
Now begin to add the stock a ladleful at a time until rice no longer has a chalky bite.
Add fried off mushrooms to the mix
Take the rice off the heat and let it cool for a couple of minutes. This is important as the cold butter you then mix in will split otherwise.
The mantecatura: Basically making the risotto all glossy (and buttery)…..Take butter out of fridge and whip/beat both the butter and parmesan into the rice vigorously a little at a time. Once finished serve straight away with Gremolata sprinkled on to the risotto and, if you like, the goose breast (or whatever meaty accompaniment you may have).
We also added grated Parmesan to the finished dish. Having made the risotto a few times since, grated pecorino is even better for finishing.