Risotto of Goose Giblets

Description
An excellent accompaniment to Roast Goose with Chestnut, Foie Gras and Sage Stuffing

Ingredients

 * Gizzard, heart and neck from 1 goose, washed
 * 1 large leek, including an inch of green, cleaned
 * carrots
 * 6 cups cold water
 * 1 teaspoon salt
 * 6 black peppercorns
 * 7 tablespoons rendered goose or duck fat
 * 1 medium onion, finely chopped
 * 1 cups arborio rice
 * ½ pound white mushrooms, wiped clean, trimmed and sliced
 * ¾ cup frozen petite peas, defrosted
 * Salt and freshly ground pepper to taste
 * Chopped flat-leaf parsley, to garnish

Directions

 * 1) Combine gizzard, heart, neck, leek, carrots and cold water in a saucepan.
 * 2) Add 1 teaspoon salt and peppercorns, and bring to a boil over high heat.
 * 3) Turn heat down and simmer, partially covered, until meats are tender, about 1 hour. Keep piping hot.
 * 4) Heat 5 tablespoons of the goose or duck fat in a heavy medium-size saucepan over medium heat.
 * 5) Add onion and gently sauté until translucent.
 * 6) Stir in rice, turning to coat all kernels, and cook until they turn opaque and begin to swell.
 * 7) Pour all but ¼ cup of the hot stock through a strainer into rice, stir once, cover pan tightly, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
 * 8) Meanwhile, heat the remaining 2 tablespoons goose or duck fat in a skillet over medium-high heat.
 * 9) Stir in mushrooms and sauté until just limp.
 * 10) Chop gizzard and heart into small pieces, and remove meat from neck. Keep meats warm in a little of the stock.
 * 11) Stir peas, giblets and mushrooms into risotto.
 * 12) Season with salt and pepper. Sprinkle with parsley and serve at once.