Goose and Forest Mushroom Risotto with Aromatic Herbs

Place dried porcini mushrooms in a heatproof bowl, pour 200 ml of boiling water over them, and allow them to soak undisturbed for 20 minutes until completely tender.

Pour the soaked porcini through a fine-mesh sieve set over a medium saucepan to capture the flavorful steeping liquid, leaving any sandy sediment in the bowl. Transfer the strained mushrooms to a cutting board and finely chop them using a chef knife.

Add the poultry stock, fresh rosemary sprigs, and fresh thyme sprigs into the medium saucepan containing the porcini steeping liquid. Set over medium-low heat, bring to a gentle simmer at 90°C (194°F), and keep warm throughout the entire cooking process.

Heat 15 g of rendered goose fat in a large heavy-bottomed Dutch oven over medium-high heat until hot and shimmering at approximately 175°C (347°F).

Season the diced goose meat with 2 g of fine sea salt and 1 g of black pepper, add it to the hot Dutch oven in a single layer, and sear undisturbed for 3 minutes, then turn and sear for another 3 minutes until deeply browned.

Ladle 240 ml of the warm seasoned stock from the saucepan into the Dutch oven with the seared goose meat. Reduce heat to low, cover with a tight-fitting lid, and braise gently at 95°C (203°F) for 25 minutes until the meat is fork-tender and an instant-read food thermometer confirms an internal temperature of at least 74°C (165°F).

While the goose braises, heat 15 ml of olive oil in a medium skillet over medium-high heat at 170°C (338°F). Add the sliced cremini mushrooms in an even layer and cook for 5 minutes, stirring only once halfway through, until deeply browned and moisture has evaporated.

Add the chopped rehydrated porcini mushrooms and minced garlic to the skillet with the cremini mushrooms, sautéing continuously for 1 minute until fragrant. Remove the skillet from heat and set aside.

Transfer the braised goose meat and its cooking juices from the Dutch oven into a clean prep bowl using a slotted spoon or spatula, keeping the Dutch oven over low heat.

Add the remaining 15 g of rendered goose fat to the warm Dutch oven over medium heat at 150°C (302°F). Add the minced shallots and cook for 3 minutes, stirring constantly with a wooden spoon, until softened and translucent without browning.

Add the dry Carnaroli rice to the shallots in the Dutch oven. Toast the grains over medium heat for 2 minutes, stirring steadily with the wooden spoon, to coat each grain in fat until the grain edges look translucent and the rice smells warm and toasted.

Pour the dry white wine over the toasted rice to deglaze the Dutch oven. Stir constantly for 2 minutes, scraping any browned fond from the bottom, until the wine is fully absorbed and the sharp alcohol aroma dissipates.

Discard the rosemary and thyme sprigs from the simmering stock. Ladle approximately 150 ml of hot stock into the rice, stirring gently in a figure-eight pattern over medium-low heat at 90°C (194°F) until almost completely absorbed. Continue adding stock one ladle at a time for 16 to 18 minutes, allowing the liquid to incorporate before adding more.

Fold the braised goose meat with its reserved juices, the sautéed mushroom mixture, the remaining 4 g of fine sea salt, and the remaining 1 g of black pepper into the risotto. Stir gently over low heat for 2 minutes until evenly distributed and verify the mixture reaches at least 74°C (165°F) on an instant-read food thermometer.

Remove the Dutch oven entirely from the heat source. Add the chilled cubed butter and grated Parmigiano Reggiano, then vigorously beat the risotto with a wooden spoon for 2 minutes to emulsify the fats into the starch liquid, achieving an all'onda (wavy) consistency.

Stir in the finely chopped fresh flat-leaf parsley, cover the Dutch oven with the lid, and let rest off the heat for 1 minute. Ladle into four warmed shallow bowls and serve immediately.