RSS Feed

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

2018/04/18 by Varga László

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ingredients:

  • 1,5 kg goose innards and PARTS: wings, neck, gizzards, heats, even carcass
  • 3-4 medium carrots
  • 2 parsley roots
  • 1 parsnip root
  • 1 large purple onion
  • 2-3 garlic cloves
  • 100 g green peas (it can be frozen or fresh)
  • 100 g mushrooms
  • 350 g rice
  • 2-3 tablespoons goose fat
  • salt, pepper, parsley leaves

 

Preparation method:

  1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
  2. Cover them with about 3 liters of cold water and start cooking it.
  3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
  4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
  5. Keep cooking over low heat until the meat is cooked.
  6. Filter the soup’s broth and set aside its fat.
  7. Dice the vegetables into bigger cubes.
  8. Brown these dices veggies in some goose fat for a few minutes.
  9. Bone the meat and cut it into bigger pieces.
  10. Fry the rice in goose fat until translucent, glassy like.
  11. Add the green peas and fill up with about a liter of the goose stock, cover and simmer over low heat.
  12. Fry the mushrooms and the goose parts in the goose fat.
  13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
  14. Serve while hot sprinkling some chopped parsley leaves on top.

No Comments »

No comments yet.

You must be logged in to post a comment.