Kimchi risotto with crispy goose breast | Recipe | Kikkoman

Ingredients

• 3.5 kg goose breast (approx. 5 pieces), with bones
• Salt
• 200 g carrots, roughly chopped
• 135 g onions, roughly chopped
• 200 g celery, roughly chopped
• 30 ml vegetable oil
• 100 ml Kikkoman Teriyaki Glaze
• 500 ml water
• 60 ml vegetable oil
• 225 g shallots, finely dice
• 500 g Chinese cabbage
• 500 g risotto rice
• 300 ml white wine
• 1.5 litre chicken stock
• 100 g Kikkoman Spicy Chili Sauce for Kimchi
• 200 g butter, in flakes
• 200 g Parmesan, freshly grated
• 10 g coriander, leaves picked
• 100 g leek (green part only)