Saturday, 5 February 2011

Haggis Risotto

To use up the last of the haggis, I decided to make a risotto... One word of warning - make sure your stirring hand is up to the job. 20-30 minutes of constant stirring is a pain in the wrist.


You will need:

- 400g risotto rice
- 1l or so of beef stock
- Some haggis
- 1 onion
- 2 cloves garlic
- 300ml white wine
- Salt and pepper to season
- Butter and cream to finish

Start by very finely chopping up the onions and garlic and frying them gently in some oil and butter. I used some chilli oil to give the dish some extra kick.

After the vegetables have softened a little, add in the rice and fry it out for a couple of minutes until the butter and oil is all absorbed.

Crank the heat all the way up before adding the wine. Pour it in to the pan and, constantly stirring, work the rice until it has absorbed all the liquid. The stirring helps to bring out the starch from the rice to give the creamy finish that is associated with risotto.

Once the wine is all gone, start to pour in the stock a bit at a time. The same rules apply - stir constantly, and wait until all the liquid is absorbed before adding more. Taste frequently to check the seasoning - adding pepper or salt as needed - and also to check how cooked the rice is. Stop adding stock if the rice is cooked through.

There really is some rice behind the steam in the above photo...

Once the rice is cooked, all that is left is to add in a large knob of butter and a splash of cream. Stir this through to give a rich finish to the risotto, and then leave it to sit for a couple of minutes while you heat through the haggis to crumble over the top.

The ingredients listed should cook enough for about 4. If you're going to have any leftover then crumble the haggis through it and stir in rather than leaving it on top to dry out in storage.


Coming up:

- Egypt. Still. Really.
- Frittata for lunch... should find its way on here.

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