Perlotto with porcini mushrooms
221 40 минут 4 порции
Perlotto is a porridge of barley, prepared on the basis of risotto. I enriched the mixture of white mushrooms and it turned out very tasty, hearty and healthy dish! By the way, did You know that Roman legionaries were fed precisely the kind of mess that they were full of energy and health? Why don't we take advantage of this secret and not to learn how to cook this utility?
Ingredients for Perlotto with porcini mushrooms
- Pearl barley - 1 Cup.
- Mushrooms - 200 g
- Broth - 500 ml
- Onion - 1 piece
- Garlic - 2 the tooth.
- Vegetable oil - 3 tbsp.
- Wine white semi-dry - 150 ml
- Butter - 30 g
- Black pepper
- Sundried tomatoes
- Green onions
Step by step instruction of cooking Perlotto with porcini mushrooms
Barley fill with cold water at night, so she really soaked.
Then wash under running water until water is transparent.
If hornbeams use frozen, moving at night, they are just in the fridge from the freezer so they are thawed.
Prepare remaining ingredients.
Finely chop the onion and garlic. Sent to a well-heated pan with vegetable oil. I use refined vegetable oil "generous gift".
Pripuskaet until translucent for 3 minutes.
Add in the butter and barley. Continue to stir and cook grits until transparent. Add the thawed mushrooms! Evaporate all the liquid.
Pour in the white wine and completely evaporate!
Gradually pour in the warm vegetable broth so that it is lightly covered barley. Close the lid and tormented, occasionally adding the vegetable broth, until cooked barley. It takes about 30-40 minutes!
Sprinkle with salt and pepper to taste.
Our healthy and nutritious dish, perlotto - ready! Arrange in portioned to plates and serve!