Goose, stilton and chestnut risotto

Risotto's are a labour of love, it is satisfyingly rewarding standing over a pan continuously stirring whilst it all comes together. This risotto came about quite simply as a result of a number of staple xmas leftover ingredients, chestnuts, meat (we had goose) and stilton cheese. You can of course use other bird/game meat and alternative cheeses, the added truffle oil when serving is also optional as it's not to everyone's taste but do try it as it really brings this all together beautifully.

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 2 tbsp olive oil
 50g butter
 2 banana shallots finely chopped
 2 small leeks, white parts only finely chopped
 1 tbsp chopped thyme leaves
 225g risotto rice
 200ml white wine
 100g chestnuts crushed to smallish pieces, plus extra to sprinkle on top before serving
 250g leftover goose meat cut into slices
 Approx. 1.2-1.5 goose stock or chicken stock warmed up in a pan
 100g stilton crumbled
 100g parmesan grated
 50g butter
 1 tbsp chopped parsley
 Truffle oil to drizzle over when serving (optional)

1

Heat the oil and butter in a large frying pan

2

Sauté the shallots and leeks for about 5 minutes to soften then add the thyme leaves and stir through for 2 minutes

3

Add the rice and stir through for about 3 minutes to coat and start to open up

4

Add the wine and stir through until it’s all soaked in

5

Add the chestnuts and the meat stir through and then begin adding the stock ladle by ladle continuing to stir all the time

6

After about 15-20 mins and when nearly all the stock has been used up check the rice, it should be just al dente with a rich creamy sauce, if not then continue a little longer adding more stock

7

When you are satisfied the risotto is ready remove from the heat and stir through most of the stilton and the parmesan leaving some to sprinkle on the top with the extra chestnuts, also stir through the butter and chopped parsley, check for seasoning and then leave with a lid on for 5 mins before serving

8

When you are ready to serve, plate up, add the remaining chestnuts and cheeses on top and drizzle with a little truffle oil

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Ingredients

 2 tbsp olive oil
 50g butter
 2 banana shallots finely chopped
 2 small leeks, white parts only finely chopped
 1 tbsp chopped thyme leaves
 225g risotto rice
 200ml white wine
 100g chestnuts crushed to smallish pieces, plus extra to sprinkle on top before serving
 250g leftover goose meat cut into slices
 Approx. 1.2-1.5 goose stock or chicken stock warmed up in a pan
 100g stilton crumbled
 100g parmesan grated
 50g butter
 1 tbsp chopped parsley
 Truffle oil to drizzle over when serving (optional)

Directions

1

Heat the oil and butter in a large frying pan

2

Sauté the shallots and leeks for about 5 minutes to soften then add the thyme leaves and stir through for 2 minutes

3

Add the rice and stir through for about 3 minutes to coat and start to open up

4

Add the wine and stir through until it’s all soaked in

5

Add the chestnuts and the meat stir through and then begin adding the stock ladle by ladle continuing to stir all the time

6

After about 15-20 mins and when nearly all the stock has been used up check the rice, it should be just al dente with a rich creamy sauce, if not then continue a little longer adding more stock

7

When you are satisfied the risotto is ready remove from the heat and stir through most of the stilton and the parmesan leaving some to sprinkle on the top with the extra chestnuts, also stir through the butter and chopped parsley, check for seasoning and then leave with a lid on for 5 mins before serving

8

When you are ready to serve, plate up, add the remaining chestnuts and cheeses on top and drizzle with a little truffle oil

Goose, stilton and chestnut risotto

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