2020-08-13 / test@t

Perlotto with porcini mushrooms

Perlotto is made using the same technology as risotto - gradually pouring hot broth into a saucepan with cereals while stirring continuously. For lean perlotto, replace all protein foods with coconut milk and parmesan with nuts.

Ingredients

1 liter of mushroom or vegetable broth or water
400 g barley
200 g frozen porcini mushrooms
2 onions
4 cloves of garlic
3-4 sprigs of thyme and parsley
80 g of grated Parmesan cheese
3 tablespoons mascarpone
3 tbsp. l. butter
olive oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Soak the pearl barley in cold water for 30 minutes, then fold on a sieve. Defrost the mushrooms and cut into large cubes.

Step 2

Saute chopped onions, garlic and thyme in olive oil, 5 minutes. Add the barley, fry, then gradually and stirring all the time - as when cooking risotto - pour in the hot mixture of mushroom broth and 400 ml of water. Cook until the barley is cooked.

Step 3

Simultaneously fry the mushrooms in butter, add to the risotto at the very end, along with mascarpone, parsley and most of the parmesan. Season with salt and pepper. Stir.

Step 4

Place risotto on warmed plates, sprinkle with Parmesan cheese and serve immediately.

Cooking time

55m

Servings

Catalog