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Prep time
15 minutes
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Cook time
40 minutes
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Serves
6 to 8
Author Notes
The carrot easily wins the prize for the most versatile vegetable there is. It is present all year round on stalls and in the ground. Quebec also has a few die-hard producers who grow up to a hundred varieties in the ground even during the winter! Large carrots, harvested later, usher in the fall canning and soup season and are particularly on the menu until the end of winter.
To highlight them well, I suggest you revisit risotto with a barley variation and ingredients that will pair wonderfully with carrots, such as ginger and miso. That’s right, adding miso to the broth will give the orgetto a little more umami. The particularity of this creation is that the broth is mainly made up of carrot juice to smell even more of the featured vegetable.
Pearl barley is cooked in the same way as arborio rice, generally used for risotto. Although I would say that barley is even easier to cook because it does not need to be constantly stirred like rice. In addition, it absorbs liquid even faster.
To celebrate the carrot even more, I also suggest you garnish your orgetto with beautiful little Nantes carrots roasted in crispy spicy oil, a condiment of Chinese origin which is really popular at the moment.
—Jonathan Michaud
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Ingredients
- Ingredients for the Orgetto
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3 cups
unsweetened carrot juice
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2 cups
vegetable stock
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2 tablespoons
(heaping) red miso paste
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350 grams
carrots (about 3 large ones), peeled and raughly chopped
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1
small onion, very finely chopped
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4 tablespoons
butter
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1/2 teaspoon
ground coriander
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1/2 teaspoon
ground ginger
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1 1/2 cups
pearl barley
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1/2 cup
white wine
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1 1/3 cups
finely grated Parmesan cheese
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salt, pepper and lemon juice, to taste
- Ingredients for the Garnish
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6 to 8
small Nantes carrots or thin leaf carrots
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2 tablespoons
store-bought Asian crispy chili oil
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1 tablespoon
finely chopped fresh ginger
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1 or 2
garlic cloves, finely chopped
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chopped chives and/or carrot leaves
Directions
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In a small saucepan, pour the carrot juice with the broth. Add the red miso paste and bring to a boil, stirring to dissolve the miso. Keep warm. In a food processor, finely chop the carrots until the pieces are approximately the same size as the barley grains. Set aside.
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For the garnish: Preheat the oven to 450°F. Cut the small Nantes carrots into 2 or 4 pieces lengthwise. Place in a bowl and add the ginger, garlic and spicy oil. Mix well and transfer to a baking sheet lined with parchment paper. Bake until the carrots are al dente and starting to brown. Keep warm until serving. This step can be done at the same time as the preparation of the orgetto.
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For the orgetto: In a large sauté pan or a low saucepan, over medium-high heat, sweat the onion and garlic without coloring in half the butter. The onion should be translucent. Add the chopped carrots and continue cooking for 2-3 minutes. Add the coriander and ground ginger as well as the barley and cook gently for 3 to 4 minutes, stirring to coat each grain. Deglaze with white wine and reduce until almost dry.
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Over medium heat, add the hot broth, about 1 cup at a time, stirring frequently until the liquid is completely absorbed between each addition. Cook this way for 20 to 30 minutes or until the barley is al dente. Season to taste and add broth as needed for more flexibility.
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Remove from the heat and add the rest of the butter and the parmesan. Mix well until the texture is creamy. Adjust the seasoning and sprinkle with the juice of a lemon wedge. Serve immediately in deep plates and garnish with the carrots roasted in crispy spicy oil, a little chives and/or a few carrot leaves.
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