1. Bring five cups of goose stock to a simmer.

2. In a large sauce pan, melt 4 tablespoons of goose fat over medium heat, and sweat one finely diced onion. Do not allow heat to rise too high, or the onion to brown.

3. Add one and a half cups of Italian rice to onion and fat. Stir immediately and continue stirring for two minutes, or until rice becomes translucent.

4. Add 3/4 cup of white wine and stir constantly until liquid is absorbed.

5. Add one cup of heated stock, and continue stirring until it is absorbed. Continue adding stock by small increments as it is absorbed, cooking and stirring and slowly adding liquid for 25 minutes, or until rice is creamy, but al dente in the center.

6. Add two tablespoons of bumer, season with salt and pepper, and add grated parmesan cheese to taste.

7. Stir risotto until ingredients are evenly blended, remove from heat, and let rest 2-3 minutes.

8. Throw out all that rice and just eat a big bowlful of congealed goose fat while crying to yourself about what a disgusting tub of lard you are.