Heat 30ml oil in a heavy-based pan and fry shallots for 3 minutes until soft.
Add garlic and cook for an additional 3 minutes until softened.
Bring 1 litre of chicken stock to a gentle simmer in a separate pan.
Stir the rice into the onion mixture and cook for 2 minutes until translucent.
Add a few ladles of hot stock and peppercorns to the rice and stir well.
Gradually add remaining stock by the ladleful once absorbed, cooking for 20 minutes until al dente.
Heat the remaining oil and 15ml butter in a frying pan until foaming.
Fry mushrooms for 2 minutes until tender.
Fold mushrooms, goose, herbs, and parmesan into the cooked risotto.
Season with salt and pepper and serve immediately.