Wild mushroom risotto with grilled Magpie goose
Ingredients (serves four people)
• 350g of Arborio rice • 1 litre of chicken stock • 50g mixed wild mushrooms • 100g Swiss brown mushrooms • 10g unsalted butter • 10ml olive oil • 1 clove of garlic (chopped) • 4 tbsp chopped parley • 4 tsp parmesan cheese • 2 tsp aged balsamic vinegar • 4 goose breasts (the recipe will
also work with duck or emu)
Method: Magpie goose
• Season the breast and on a low heat sear both sides using a grill pan or skillet (put the breast on, pause, turn and straight off – you are sealing the breast not cooking it). • Place the breasts in an oven at 185
degrees for three minutes. • Remove the breasts and allow them to rest for five minutes before slicing.
• Combine butter, olive oil and garlic in a pan. • Once hot add sliced mushrooms and sauté before adding the rice and cooking until it is translucent (the rice should be hot to touch). • Add the stock and bring to a boil. • Simmer until all of the water has been
absorbed. • Add parmesan cheese and stir until creamy before adding the chopped parsley just before serving.
• Slice the goose into thin slices and plate with the risotto • Finish the dish with a drizzle of aged balsamic vinegar over the goose slices