Championing our suppliers is easy when Scotland boasts some of the best larder and makers in the world – not that we are at all biased. Macsween is the perfect example with their local, Edinburgh roots going back three generations, dedication to creating the tastiest food and prioritising environmental sustainability.
We are love using their vegetarian haggis in one of our most popular dishes. The traditional Italian arancini dish serves as inspiration to create a fresh and bold flavour combination, highlighted by Macsween haggis’ unique mix of healthy vegetables, pulses, oatmeal, seed and spices.
Chef Ronan breaks down how you can make this delectable dish at home:
- Olive oil
- 2 white onions, peeled and finely chopped
- 500 g risotto rice
- 75 ml white wine
- 1.5 ltr hot vegetable stock
- 70 g Parmesan, finely grated*
- 1 squeeze lemon juice
- 1 liter vegetable oil, for frying
- 500g Macsween Veggie Haggis
- In a large pan, add a drizzle of olive oil and lightly toast risotto rice
- Add white wine till evaporated and slowly add in vegetable stock one ladle at a time (do not add all at once)
- Squeeze in lemon juice and season to taste, the rice should be cooked through and have a very thick sticky consistency
- Add the Parmesan as you stir in lemon juice and allow all to cool to room temperature
- Break the delicious haggis into little crumbs and add to the cooled risotto rice. Mix well.
- Portions into balls about the size of a £2 coin and refrigerate till firm
- Heat vegetable oil to 180 degrees centigrade and cook risotto balls till piping hot in the middle.
- I like to serve with rocket, pickled red cabbage, red pepper and tomato chutney and a wild garlic aioli.
* Omit the cheese for a vegan Arancini