Perlotto
Description
It's best to cook perlotto in a kazan, a casserole dish, or any pot with a thick bottom. This way, the grain will cook faster and turn out much tastier and more aromatic. You can substitute the chicken broth with any other broth or just water. If possible, replace the button mushrooms with wild mushrooms — both fresh and frozen work well. The dish becomes absolutely divine with porcini mushrooms! The original name of the dish is "Orzotto"; "perlotto" is a free translation adapted for the Russian language. The name combines the Italian term for pearl barley (orzo brillato, perlato) and the Italian dish "risotto," implying a specific method of cooking rice with various additions. Perlotto is prepared almost exactly like risotto, only using pearl barley instead of rice.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. Rinse the grain, soak it overnight, then drain the water and rinse the grain once again.
- 2
Step 2
For cooking, take a cauldron or a thick-bottomed frying pan. Heat the oil and add the onion cut into quarters and the carrot cut into thin strips.
- 3
Step 3
Sauté the vegetables until soft.
- 4
Step 4
Add the sliced mushrooms.
- 5
Step 5
Cook until the liquid evaporates.
- 6
Step 6
Then add the rinsed barley and spices. Mix well.
- 7
Step 7
Pour in the broth or water. Cover with a lid and cook over low heat for at least an hour. If necessary, you can add a little more water during cooking. The dish should not be dry.
- 8
Step 8
When the barley is ready, add fresh herbs, grated cheese, and butter.
- 9
Step 9
Stir and remove from heat. The risotto is ready.
- 10
Step 10
Serve at the table.