Description
Do you love risotto? And let's try to make it from barley! You will be pleasantly surprised. It is very tasty. It is possible to cook any mushrooms. I have the option of boletus and aspen mushrooms. But if you have mushrooms, of perlotto will be just Royal!
Ingredients
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Pearl barley
300 g
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Mushrooms
-
Onion
1 piece
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Garlic
2 tooth
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Bay leaf
2 piece
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Olive oil
50 g
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Seasoning
1 handful
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Dry white wine
100 g
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Broth
800 ml
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Cream
200 ml
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Cheese
50 g
Cooking
Barley pre-wash and soak not less than 1 hour.
In a saucepan with a thick bottom heat the olive oil, put in the garlic and Bay leaf. When spices will give your smell to bring them out.
Onion peel and chop.
Mushrooms thawed. If the mushrooms are fresh, not grind very finely.
Onions lightly fry. Add spices.
Add the mushrooms and fry until complete evaporation of the liquid.
Put the separated grits and fry a little so that the oil is absorbed into the rump. Pour in the wine and evaporate.
Now one ladle to add the broth and let it soak in the rump. Often to stir. The broth should always lightly cover the rump. The procedure is carried out to the full cooking barley.
At the end of cooking add the cream and warm up perlotto with cream.
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