Carrot risone

Aussie chef Joe Grbac's joint venture with Scott Pickett was opened with the vision of providing a good neighbourhood restuarant for Collingwood locals. It wasn't long before the accolades for Saint Crispin started coming in. Here’s a recipe Joe likes to cook at home. He recommends using a Greek brand of risone (also known as orzo) and a homemade chicken stock for the best flavour. He uses an heirloom variety of carrot pulled straight from the garden.

Ingredients

1 Ltr	Chicken stock, more if needed
2 Tbsp	Olive oil
½	Red onions, finely chopped
250 g	Risoni pasta (Main)
6	Baby carrots, scrubbed and cut in very thin rounds (a mandolin is good here) (Main)
3	Baby carrots, scrubbed and cut into long thin ribbons using a vegetable peeler (Main)

To finish

50 g	Butter
1 serving	Grated parmesan cheese

Directions

1. Pour chicken stock into a saucepan and bring to a simmer.
2. Place oil and onion in a heavy-based saucepan and cook over a low heat until the onion is soft, about 10 minutes. Add risone and toast for 2 minutes.
3. Add 1 cup of stock, stir and cook, stirring frequently until stock is absorbed. Repeat this step until risone is almost cooked, then add carrot rounds. Continue cooking until risone is al dente.
4. Meanwhile, toss carrot ribbons in a little olive oil and season with salt.
5. Remove risone from heat, stir in butter and taste for seasoning. Divide between 4 warmed bowls, sprinkle with parmesan and top with carrot ribbons.

Here are more recipes that top Aussie chefs cook at home

• Korean beef and seaweed soup
• Red wine braised beef short ribs