Wild mush­room risotto with grilled Mag­pie goose

Field and Game - - BUSH TO BANQUET -

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

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