Perlotto with mushrooms
2 servings
30 minutes
Mushroom perlottо is a refined dish of Italian cuisine inspired by traditional risotto but made with pearl barley. The rich mushroom aroma created by porcini, oyster mushrooms, morels, and chanterelles combines with the tender texture of the barley soaked in cream, wine, and Parmesan cheese. Shallots and carrots add softness to the dish while rosemary and fresh parsley highlight its complex flavor profile. Perlottо is an excellent dish for a cozy dinner served hot and garnished with sautéed mushrooms and herbs. It not only satisfies but also warms the soul, revealing the depth of Italian gastronomic traditions.
1
Chop the onion and carrot into small cubes. Clean and rinse all the mushrooms. Mix and start frying in a saucepan with a small amount of oil. After a few minutes, add the onion, carrot, and rosemary. Stir. Fry until the mushrooms are cooked. Set aside a few mushrooms.
- Porcini mushrooms: 40 g
- Oyster mushrooms: 30 g
- Morels: 15 g
- Chanterelles: 10 g
- Shallot: 10 g
- Carrot: 10 g
- Olive oil: 5 ml
- Parsley: 1 sprig
2
Carefully pour in the wine into the mixture and let it evaporate. Add mushroom broth. Allow the liquid to evaporate by half, then add pearl barley, cream, parmesan, and salt. Add pepper. Stir the ingredients and leave on medium heat for a few more minutes.
- Wine: 40 tablespoons
- Mushroom broth: 100 ml
- Pearl barley: 100 g
- Cream: 20 ml
- Parmesan (Parmigiano Reggiano): 10 g
- Salt: to taste
- Ground black pepper: to taste
3
Before serving, garnish the pearl barley with mushrooms and chopped parsley.
- Parsley: 1 sprig
- Porcini mushrooms: 40 g
- Oyster mushrooms: 30 g
- Morels: 15 g
- Chanterelles: 10 g
