Risotto of Goose Giblets

== Description ==
An excellent accompaniment to Roast Goose with Chestnut, Foie Gras and Sage Stuffing
== Ingredients ==
* Gizzard, heart and neck from 1 goose, washed
* 1 large leek, including an inch of green, cleaned
* carrots
* 6 cups cold water
* 1 teaspoon salt
* 6 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
* Salt and freshly ground pepper to taste
* Chopped flat-leaf parsley, to garnish
== Directions ==
# Combine gizzard, heart, neck, leek, carrots and cold water in a saucepan. 
# Add 1 teaspoon salt and peppercorns, and bring to a boil over high heat. 
# Turn heat down and simmer, partially covered, until meats are tender, about 1 hour. Keep piping hot.
# Heat 5 tablespoons of the goose or duck fat in a heavy medium-size saucepan over medium heat. 
# Add onion and gently sauté until translucent. 
# Stir in rice, turning to coat all kernels, and cook until they turn opaque and begin to swell. 
# Pour all but ¼ cup of the hot stock through a strainer into rice, stir once, cover pan tightly, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
# Meanwhile, heat the remaining 2 tablespoons goose or duck fat in a skillet over medium-high heat. 
# Stir in mushrooms and sauté until just limp. 
# Chop gizzard and heart into small pieces, and remove meat from neck. Keep meats warm in a little of the stock.
# Stir peas, giblets and mushrooms into risotto. 
# Season with salt and pepper. Sprinkle with parsley and serve at once.
Category:Risotto Recipes
Category:Giblets Recipes
Category:Mushroom Recipes
Category:Pea Recipes
Category:Leek Recipes
Category:Carrot Recipes