For the goose-orange risotto, sauté the onion, add the risotto rice, pour in the soup and orange juice and reduce. Season with salt and cinnamon.
Cut the goose meat into small pieces, fry it and add it to the risotto and let it cook. Towards the end, add Parmesan cheese and cream. Decorate the goose-orange risotto with Parmesan chips and serve hot.
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