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The original dish called Orzotto. Perlotto is a translation of the name of this dish in Russian language. The name comes from a combination of the names of Italian pearl barley (orzo brillato, perlato) and Italian dishes, "risotto", implying a certain way of cooking rice with various additives. In perlotto all done well, as in risotto but instead of rice use pearl barley. I made two options,1-lean 2-cheese
Ingredients for Perlotto
- Mushrooms - 150 g
- Onion - 1 piece
- Pearl barley - 300 g
- Coconut milk - 100 ml
- Broth - 800 ml
- Olive oil - 3 tbsp.
- Thyme - 1 vetch.
- Cheese - 50 g
Step by step instruction of cooking Perlotto
Finely chopped onion and lightly fry in olive oil until Golden brown, add the chopped mushrooms and fry until then, until excess liquid is evaporated.
Rinse, soak overnight in cold water. Add the grits to the mushrooms and lightly fry.
Then pour the broth in small portions and you must continuously stir the grits with a spoon or spatula. The broth should always lightly cover the rump.
Cook, without ceasing to stir, until cooked barley.
Then add the coconut milk and give evaporated. Slightly season with salt.
In the cooking process of perlotto acquires a caramel colour and creamy texture.