Friday, 25 November 2011

Haggis and Acorn Squash Risotto

I shouldn't call it "risotto".  It's made with spanish paella rice instead of arborio or carnaroli. Nor did I use white wine, but english cider. I've also recently developed an aversion towards parmesan so I used manchego cheese, not to mention that I put haggis on top, but the cooking method is like a risotto so I suppose I can still use the name.

Don't give me that look. It really works, is amazing how versatile haggis can be! In fact, while we were eating this, we arrived at the conclusion that haggis is like bacon or ham, it goes well with everything.

Yes, it doesn't look that great on the plate, but it was rich, full of flavour and the squash worked really well with the salty spiciness of the haggis.

Here is how I made it (for 2)

120g short-grained rice
1/2 an acorn squash diced small
1/2 a leek finely chopped
1/2 an onion finely chopped
1 garlic clove finely chopped
1 1/2 litres of chicken stock
1 splash of cider
Grated Manchego cheese
Olive oil
A small knob of butter
Salt and black pepper
1 packet of sliced haggis

Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion, garlic and leek and cook very gently until soft. Now we can put the squash in. Cook altogether for about 15 minutes. Add the rice and turn up the heat, keep it moving.

In the meantime heat up your haggis in a pan.

Pour in the cider and keep stirring until it has evaporated. Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Continue to add ladlefuls of stock until it has all been absorbed. With this type of rice it takes about 25 minutes.

Turn off the heat, season well and add the butter and a handful of grated cheese stirring until it's all well mixed. Serve with the haggis on top.