Goose stuffed with risotto

Ingredients

For 4 servings

• •1 1 Ready-to-cook goose
• •150 g 150 g Rice arborio
• •800 g 800 g Chicken white
• •400 g 400 g Smoked breast
• •200 g 200 g Poultry livers
• •4 4 shallots
• •200 g 200 g Frozen forest mushrooms mixture
• •80 g 80 g Grated Parmesan
• •2 2 Eggs
• •1 1 Tablet of poultry broth
• •100 g 100 g Butter
• •1 1 Parsley Boots
• •Salt
• •Pepper

Method

1. 1.Hatch chicken white, smoked breast and poultry liver in the robot.
2. 2.Freeze the mushrooms. Peel and chop the shallots. Melt 50 g of butter in a pan, sweat 1 shallots and add mushrooms.Salt, pepper. Cook until there is more cooking water. Book.
3. 3.In a saucepan, melt 50 g of butter and add the remaining shallots. Put the mushrooms, pour the rice and mix. When the rice is translucent, pour 20 cl water and the chicken broth tablet. Let cook for 10 min, stirring. Cool.
4. 4.Preheat the oven th. 7 (210 °C). Mix the rice with chopped meat, parmesan, eggs, chiseled parsley, salt, pepper. Garnish the goose of this stuffing and close with cooking thread. Put the goose in an oven dish and bake for 2 h 30 by watering regularly with the cooking juice.
5. 5.Take out the goose and wrap it with aluminum foil. Degrease the cooking juice and pour 20 cl of water. Scratch the cooking juices, filter the juice and season it.
6. 6.Present the cut goose with risotto and serve with the sauce.