Perlotto

Perlotto is the Russified name of the Italian Orzotto, an analog of the famous risotto, but with the use of a pearl barley. Orzotto was brought to Italy by Jewish immigrants, as pearl grains were much more accessible than rice, and besides, due to their high adsorption capacity, they were filled with the aroma of added sauces and seasonings, they were more than replaced by rice croup and by taste. Due to the low cost and excellent taste of the recipe dishes gained popularity around the world, and in this article we will learn how to prepare a real perverto outside of Italy.

Recipe for perlotto with mushrooms

The simplest and most basic recipe for perlotto is based on the addition of barley and mushrooms to the barley, which gives an early multifaceted taste and aroma to the mundane and unattractive pearl barley.

Ingredients:

• Butter - 3 tbsp. spoons;
• mushrooms - 350 g;
• shallots - 1 piece;
• pearl barley - 2 items;
• chicken broth - 3 items;
• wine dry white - ½ item;
• Parmesan cheese - 100 g;
• salt, pepper - to taste.

Preparation

On a tablespoon of butter, fry the finely chopped mushrooms and shallots until tender, 9-12 minutes. Then add the remaining 2 tablespoons oil and pearl rump, which must be allowed with a passage of about 2 minutes. We pour chicken broth and wine - one of the few differences between a perlotto and a risotto is that the liquid is poured in at the same time, not in stages, as is typical for the rice variant of the dish. All that remains is to season and season the rump until soft, stirring regularly, 9-11 minutes, and then add grated "Parmesan" and serve to the table. The prepared dish can be decorated with classic Italian herbs, or simply with fresh parsley leaves.

If desired, in addition to the broth, thick cream, tomato sauces or dried herbs are added to the perlotto, and as a supplement, put fried ham, chicken, meat, any vegetables or even nuts. Do not be afraid to experiment with this unique dish.