Southwestern Saffron Risotto with Meat and Mushrooms

1. 1

   Soak the saffron in 3 tablespoons warm water.

2. 2

   Bring 4 cups water and the chicken broth to a boil in a small saucepan.

3. 3

   Keep warm but not boiling, and stir in the saffron with its water.

4. 4

   Heat 3 tablespoons of the goose fat or olive oil in a heavy frying pan, such as a Dutch oven, toss in the onion, and saute until golden.

5. 5

   Pour in the white wine, and cook until the liquid is reduced by half.

6. 6

   Scatter the rice over the onion, and stir until it becomes pearly white and shiny.

7. 7

   Ladle on a quarter of the warm bouillon, and simmer while stirring until it is absorbed.

8. 8

   Continue cooking the rice while stirring, adding a ladleful of the liquid at a time and letting it be absorbed before adding another ladleful, about 20 minutes total.

9. 9

   Heat the remaining goose fat or olive oil in a small frying pan.

10. 10

    Add the diced goose or turkey breast and mushrooms, and stir while cooking until the mushrooms are cooked through.

11. 11

    Stir in the fresh thyme, and set aside until the risotto is done.

12. 12

    Fold the meat and mushrooms into the risotto, add salt and freshly ground pepper to taste, cover, and let sit for a minute or two.

13. 13

    Sprinkle with the parsley, and serve warm.

* Per serving · 4 servings · Values may vary.