Best recipes for leftovers: Spectacular goose, red pepper and tarragon risotto recipe
Posted by Fiona Nevile in Duck Goose and Turkey, Rice and Pasta | 8 comments
Photo: Goose, red pepper and tarragon risotto
“Would you like goose risotto tonight?”
“Oh yes please!”
We eat a lot of risotto at the cottage. The perfect easy comfort food.
What I didn’t mention was the age of the goose. I’d found some last week in our freezer left over from Christmas 2008. It looked a bit stringy and unappetising so I hid it from Danny as it defrosted. Leftover goose – even if it’s been lingering in the freezer for months makes a risotto to die for. It smelt and tasted fine and once it was chopped up and stirred into the risotto it transformed the dish into a rich deluxe moreish meal.
Somehow the sweetness of the red peppers perfectly matched the rich goose meat. Even I had seconds and wanted thirds but someone had just pipped me to the post.
Spectacular goose, red pepper and tarragon risotto
Ingredients:
1 large onion
1 large red pepper (deseeded and chopped)
1 fat clove of garlic (chopped fine)
400g of Arborio rice
1 litre of stock (I used 500ml of chicken stock and 500ml of vegetable stock made with two tsp of Marigold stock powder.)
1 tsp of dried tarragon or 1 tbsp of fresh chopped tarragon
7 tbsp of finely grated parmesan
2 large handfuls of chopped goose meat from the carcass
1 tbsp of fresh chopped parsley to serve
Method:
Over a low heat add the chopped onions to the olive oil and cook until soft and translucent (lid on).
Add the rice and another tablespoonful of oil if the mixture seems a bit dry. Toss the rice in the onion and oil mix until all the grains are coated.
Add the garlic. Add 250ml of stock and stir to absorb. Add the red pepper and tarragon.
Keep on adding the stock and stirring, letting the rice absorb the moisture.
When the rice has softened but still has a bite (20 mins approx) add three tablespoons of parmesan and the chopped goose meat and remove from the heat.
Stir the meat well into the risotto. Put the lid on and leave for five minutes. Scatter with a dessertspoon of fresh parsley and the rest of the parmesan.
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Perfect timing!
I made your risotto substituting duck for goose and squash for pepper. Delicious!
Been trying to find ways to use up a bumper crop of little squashes and this was lovely.
Thanks!
I was so jealous when I read your post, I love Risotto and when I got to OH’s house, he’d cooked rabbit risotto for me. I love that man!
I thought it all sounded delicious and had I been there you’d have been lucky to get seconds !
Agreed on the video. We cannot allow adverts to rule our experience on the web.
But goose that old? Glad it turned out for you, but remember freezers only retard spoilage, they do not protect against it!
Sorry, guys – I totally agree with your sentiments reagrding the Smeet video. We allow these agencies to publish the run of their offerings but that one is very iffy indeeed. Thank you for pointing ir out.
I agree, this is not what I expect when I enter this site. I don’t think it is in keeping with the spirit of The Cottage Smallholder.
I’d hate to sound like a prude or anything, but am I the only one not loving the “smeet” add on this page?
bBadly drawn representations of women with fake boobs in tiny swimwear just aint my bag baby, though I’ll admit I may be in a global minority.
Lingering in the freezer for months? That goose was over a year old, dear! I’m glad it was still good enough for risotto, though.