Description
We went once to the restaurant for the event, and there is a choice offered different hot. Option 2 was the standard: steak, potatoes and chicken with rice and vegetables, but the third was perlotto with mushrooms and skim milk with a leg of rabbit. Of course I chose the third option. The rabbit was delicious, but more impressed me perlotto. It was barley cooked in the manner of risotto. I must say I barley did not favor, and then he eat all! I tried to reproduce this yummy home. Perhaps I have a simplified version of the recipe turned out, but it's really tasty! Appreciated the whole family. Well, interested? Let's start to cook?
Ingredients
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Pearl barley
0.5 cup
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Water
400 ml
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Salt
0.333 tsp
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Onion
1 piece
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Mushrooms
400 g
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Vegetable oil
1 Tbsp
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Cream
100 ml
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Black pepper
0.25 tsp
Cooking
First wash thoroughly the rump, fill it with hot water and put to boil. Somewhere after 10 minutes the water the sunflower. It is a long process, the barley needs to cook for 40 minutes.
When barley is cooked (and if you know that evening you have no time, you can boil in advance), put it on the stove the pan. Literally pour a teaspoon of vegetable oil (who likes what, I have sunflower and olive), clean and cut into medium dice or noodles onion of decent size. Passeruem onion until transparent. Then add to the onions washed and sliced mushrooms. You can take the other mushrooms to your taste. Slightly fry them.
Then add salt, pepper and cream. Mix, and give to eat, to befriend all tastes.
Finally add the barley. I make it to the state of al dente, but again a matter of taste. Stir, simmer for a few minutes, trying should not add salt or pepper. Close the lid and allow to stand for 5-7 minutes. So ordinary barley into perlotto! Help yourself! Delicious!
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