Fresh Revolution bring delicious, globally-influenced, Scottish sourced street food to markets and festivals around Edinburgh and beyond. Their flavourful menu is seasonal, but always includes the best of local, sustainable meat and farm fresh produce.
Their traditional Italian arancini dish is one of their most popular dishes (and one of our favourites!). Using our vegetarian haggis which is packed with a healthy mix of vegetables, pulses, seeds and spices, this dish serves as inspiration to create fresh and bold flavour combinations.
We were thrilled when Chef Ronan agreed to share the recipe with us. Read on to see 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 litre vegetable oil, for frying
- 500g Macsween Vegetarian Haggis
- In a large pan, add a drizzle of olive oil and lightly toast risotto rice.
- Add white wine until 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 haggis into little crumbs and add to the cooled risotto rice. Mix well.
- Portion into balls about the size of a £2 coin and refrigerate until firm.
- Heat vegetable oil to 180 degrees centigrade and cook risotto balls until piping hot in the middle.
- Fresh Revolution like to serve with rocket, pickled red cabbage, red pepper, tomato chutney and a wild garlic aioli.