400g/14½oz risotto rice (such as arborio or carnaroli)
1 tbsp whole green peppercorns
2 tbsp butter
250g/9oz chestnut mushrooms
finely sliced
500g leftover goose meat
finely chopped
1 tbsp chopped mixed fresh herbs (sage
rosemary
parsley
tarragon
chives)
4 tbsp freshly grated parmesan
salt and freshly ground black pepper
dressed green salad
to serve (optional)
Directions
In a large heavy-based pan over a medium heat
heat two tablespoons of the oil and gently fry the shallots for 2-3 minutes
or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes
or until softened.
Meanwhile
place the stock into a pan and bring to a gentle simmer.
Add the rice to the pan with the garlic and onion and stir to coat in the oil. Cook for 1-2 minutes
or until the rice is translucent.
Add a few ladles of the hot stock to the rice and stir well
then add the peppercorns. Cook until most of the stock has been absorbed before adding another ladleful. Continue cooking until the rice is creamy but is still al dente
about 20 minutes (you may not need all of the stock).
Meanwhile
heat the remaining tablespoon of olive oil with one tablespoon of the butter in a frying pan until foaming. Add the mushrooms and fry for 1-2 minutes
