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Perlotto with mushrooms classic

Classic Mushroom Perlotto (Pearl Barley Risotto)

A delicious pearl barley and button mushroom dish cooked in broth. Perlotto is best made in a Dutch oven or a heavy cast-iron pot, like pilaf, with the lid on. You can also cook it in water, but it tastes better in broth. Pearl barley takes at least an hour to cook; you can soak it for a few hours beforehand, but that's optional.

Elena

Recipe author

Composition / ingredients

Servings:

Pearl barley

300

Onion

150

Carrots

150

Button mushrooms

300

Chicken broth

500

Table salt

1.5

Dried spices

Vegetable oil

Fresh herbs

Hard cheese

100

Water

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 22 % 5 g

Carbohydrates 57 % 13 g

113 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients for the perlotto from the list. Peel and wash the onion, carrots, and mushrooms.
Step 2:

Cut the onion into half-rings.
Step 3:

Grate the carrot on a coarse grater or cut it into thin matchsticks.
Step 4:

First pour the vegetable oil into the Dutch oven or pot, heat it up, and add the onion and carrot.
Step 5:

Sprinkle the onion and carrot with the spices and fry over high heat, stirring.
Step 6:

Meanwhile, slice the mushrooms.
Step 7:

Fry the onion and carrot until translucent. This takes about 7 minutes.
Step 8:

Then add the sliced mushrooms to the onion and carrot.
Step 9:

Rinse the pearl barley in cold water.
Step 10:

Salt the mushrooms with the onion and carrot and fry for another 7 minutes over high heat.
Step 11:

Next, add the rinsed pearl barley to the mushrooms.
Step 12:

Mix the pearl barley with the mushrooms and vegetables.
Step 13:

Pour the broth and water over the pearl barley and mushrooms in the Dutch oven.
Step 14:

Stir the pearl barley and mushrooms well again, bring to a boil, and reduce the heat to the lowest setting.
Step 15:

Cover the Dutch oven tightly with the lid and cook the mushroom perlotto for an hour.
Step 16:

After an hour, turn off the heat, lift the lid, and stir the finished mushroom perlotto.
Step 17:

Grate the hard cheese on a coarse grater.
Step 18:

Finely chop the fresh herbs with a knife.
Step 19:

Spoon the hot mushroom perlotto onto plates and, just before serving, sprinkle with grated cheese and chopped herbs.