Goose Risotto

Serves 4

1 large onion
3 cloves garlic, crushed
3 tablespoons melted goose fat or olive oil
400g/14 oz. risotto rice (Tilda Aborio)
1 litre/2 3/4 pints hot goose stock made from the carcass or home-made chicken stock.
225g/8 oz. sliced Coedwynog goose meat
Salt and pepper
50-100g/2-4 oz. grated Parmesan
25g/1 oz. butter

In a large pan gently fry the onion and garlic in the melted goose fat until golden. Add the rice and stir and fry it all over until shiny and translucent. Meanwhile bring the stock to the boil in another saucepan then add a little at a time to the rice.
Stir each addition of stock into the rice and wait for it to become absorbed before adding more. Continue until the rice is cooked - about 25 minutes.
Season well and add the goose meat, sliced or diced.
Cover with a lid and rest for 3-5 minutes off the heat.
Just before serving stir in the butter and sprinkle with Parmesan.