To prepare the broth, peeled vegetables: onions, carrots, celery, rosemary sprigs, Bay leaf, black pepper and cloves. After boiling water boil for 20 minutes. I always cook a vegetable broth with stock, because the manufacturers are different cereals and cereals absorption may be slightly different. We will need about 1 liter of hot broth. Put mushrooms in a bowl, pour boiling water, let stand for 20 minutes.

Pearl barley rinsed, if necessary, to soak. Shallot finely chopped. In a deep frying pan, heat olive oil, add onion, sauté 5 minutes on low heat.

To the onions add the beef and fry for 5 minutes, stretching with a spatula to avoid lumps.

Mushrooms to get out of the water, finely chop, water from under mushrooms do not empty. Add the mushrooms to the mince. Fry a couple of minutes.

Put the barley (without water), increase the fire a little more than the average, fry cereal a couple of minutes.

Pour in red wine to give the wine to evaporate.

Pour the water from the mushrooms, then add the hot broth one ladle, stirring constantly, for as the pearl barley will absorb the liquid, gradually add the hot broth. Season with salt and pepper, cook until cooked cereals.

Turn off the heat, add the butter and grated Parmesan, mix well. Cover and let rest for 5 minutes. Bon appetit!!