( SERVES 4 )
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.
- Pour chicken stock into a saucepan and bring to a simmer.
- 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.
- 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.
- Meanwhile, toss carrot ribbons in a little olive oil and season with salt.
- Remove risone from heat, stir in butter and taste for seasoning. Divide between 4 warmed bowls, sprinkle with parmesan and top with carrot ribbons.