Haggis (Ha-Guess) it’s Risotto by 21212, Edinburgh 

Head Chef Paul Kitching and his partner Katie O’Brien moved to Edinburgh and opened 21212, a restaurant with rooms, in May 2009. In January 2010, only eight months after opening, the restaurant received a Michelin Star, making 21212 the only Michelin-starred restaurant with rooms in Edinburgh to date. 

21212 soon became a leading restaurant in ingredient innovation and while Paul’s creations yield unexpected combinations, the deep thought given to the balance of each dish ensures flavours that complement rather than compete.

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For more information visit: www.21212restaurant.co.uk

Ingredients: Serves 4
HP Mayonnaise:
50g HP Sauce 
100g Mayonnaise 
1tbsp stock syrup

Aubergine Purée:
1 aubergine 
1 bulb of garlic
100ml Water
50g vegetable trimmings, if available

Onion Compote:
1 white onion, Julien
4 tbsp olive oil
1 tbsp of white & black sesame seeds
1 tbsp cumin seeds

300g pudding rice
300g cream
400ml stock
50g onion & garlic, finely diced
Salt & pepper
2 tbsp of olive oil
To assemble risotto: 
A selection of soft vegetables, for example steamed pak choi, mushrooms or shallots.
150g haggis, grated
4 tbsp muesli
200g Isle of Mull cheddar, grated 

For the HP Mayonnaise:
1 Mix all ingredients together and store for later use.

For the aubergine puree:
1 Dry roast one aubergine until soft. At the same time, heat the water and soften the garlic and vegetable trimmings.
2 Once the aubergine is soft dice and add to the garlic and trimmings.
3 Cook out then blitz and pass through a sieve.  Season and save for later.

For the onion compote:
1 Add all ingredients to a pan with a lid and cook out slowly on a low heat, occasionally stirring.

For the risotto:
1 Add all ingredients to a pan and cook until rice the is al dente.
2 Once the rice is cooked, add the haggis and cheddar.

To plate:
1 Put a dot of the HP mayonnaise in the bottom of each dish with some onion compote resting on top.
2 Reheat the risotto, vegetables and aubergine sauce.
3 Place the risotto on top of the compote and then the vegetables on top of the risotto.
4 To finish, add some of the muesli, a drizzle of olive oil, and aubergine sauce.