Pearl barley is an extraordinary cereal. It is tasty, nutritious and beautiful at the same time, because it was not for nothing that it was called "pearl" in the old days. Pearl barley can be used to make not only tender, "downy" porridge, but also delicate, creamy risotto, although in this case it will bear no less beautiful name - perlotto.
It is necessary
- - 1 glass of pearl barley;
- - ½ onions;
- - 2 cloves of garlic;
- - 2 tablespoons of olive oil;
- - ½ glass of dry white wine;
- - 3 glasses of vegetable broth;
- - ½ cup dried porcini mushrooms;
- - 1 glass of boiling water;
- - 200 g of champignons;
- - 2 sprigs of thyme.
Instructions
Step 1
Soak dried porcini mushrooms in one glass of boiling water, leave for 20 minutes. Pour the infusion into a separate bowl, squeeze the whites lightly and cut into strips.
Step 2
Combine the vegetable stock and mushroom infusion in a small saucepan, bring to a boil, and keep warm the entire time you cook the perlotto.
Step 3
Peel the onions and garlic. Cut the onion into half rings. In a saucepan with a heavy bottom, heat one spoonful of vegetable oil and fry the onion in it until golden brown, add the garlic and fry for another 2-3 minutes. Pour in the washed and dried barley, stir until the whole cereal is covered with a thin oily film.
Step 4
Add white wine, porcini mushrooms and thyme leaves to the barley and vegetables. Cook, stirring occasionally, until the wine is absorbed. Pour in one bowl of broth and wait until it evaporates too. Add liquid each time the previous one evaporates. Cook the perlotto for about 30 minutes.
Step 5
While the cereal is boiling, wipe the mushrooms with a slightly damp towel. Cut them into thin slices and fry in a dry skillet until the liquid evaporates, add the remaining oil and fry until golden brown.
Step 6
Put the finished perlotto on plates, garnish with fried mushrooms and fresh thyme.
