RECIPE: Mushroom and truffle arancini with wild boar haggis

Although fusion cooking isn't something I normally venture into, this is another of my haggis recipes given an Italian twist. And it works! The Macsween Wild Boar Haggis is lovely, flavoured with pear, bacon and spices, all things that are perfect in arancini. Alternatively, you could fill the arancini with regular haggis, or more classically, a reduced Bolognese sauce or even just a cube of mozzarella.

Fresh truffle is ideal (isn't it always) but truffle oil is also fine, just don't use too much is as it can be overbearing.

Makes about 8 arancini

Recipe

For the risotto
1 tbs olive oil
Half an onion, finely chopped
200g of mushrooms (chestnut, porcini) wiped clean and chopped
1 garlic clove, crushed
10g Dried Porcini mushrooms
260g Arborio or carnaroli risotto rice
One small glass of white wine
1.5L of stock (I make this up with a STAR Porcini stock cube, available from Italian delis and Carluccio's)
Truffle oil, or better, fresh truffle
40g Parmesan cheese, freshly grated
Seasoning

Make up the stock and keep on a low simmer in a separate pan.

Hydrate the dried mushrooms by covering them in boiling water and allow to stand.

Heat the olive oil in a large pan, and add the onions, gently frying until soft but without colouring. Add the mushrooms and continue to cook until soft and all the liquid released has evaporated. Add the crushed garlic clove and cook for a minute or two.

Drain the dried mushrooms, reserving the liquid, and finely chop. Add these to the pan.

Add the rice and stir for a few moments, then add the liquid reserved from the dried mushrooms.

Add the glass of white wine and stir until absorbed. Then add ladles of the stock to the rice, stirring the whole time. Add another ladle once the last has absorbed. Continue until the rice is tender but still has a little bite to it.

Remove the pan from the heat, add the Parmesan and just a few drops of truffle oil (don't over do it) or fine shavings of fresh truffle. Season to taste.

Spread the risotto on a large flat plate or tray and allow to cool completely.

For the arancini
One pack of Macsween Wild Boar haggis
2 eggs, beaten
Italian breadcrumbs (pangrattato)
Seasoning
vegetable oil for deep/shallow frying

Cook the haggis as per the packet instructions, remove the casing and allow to cool slightly.

Heat your oil in a high sided saucepan for deep or shallow frying.

In one bowl place the beaten eggs and season well. In another bowl place the breadcrumbs.

With wet hands, take about 100g of your cooled risotto and spread flat in your palm. Place a heaped teaspoon of haggis in the middle then wrap the risotto around the filling, forming an even sphere. repeat with the remaining risotto.

Roll the balls in the egg, then the breadcrumbs.

Check the temperature of the oil with a little bread, then fry the aracini in batches so they are evenly golden.

Drain on kitchen paper and serve warm.