Perlotto with rosemary and dried mushrooms
3 servings
40 minutes
Pearlotto with rosemary and dried mushrooms is a refined variation of classic Italian risotto, where pearl barley is used instead of rice. This dish originates from the northern regions of Italy, where the traditions of preparing hearty and aromatic dishes are particularly strong. Dried mushrooms give it a rich, earthy flavor, while rosemary adds a delicate freshness and spiciness. White wine enhances the depth of aromas, and parmesan adds creaminess and sophistication. The taste of the dish is rich and warming, perfect for cool evenings. Pearlotto can be served as a standalone dish or as a side to meat. It pairs perfectly with a glass of dry white wine, creating a harmonious blend of flavors. It's a true delight for lovers of Italian cuisine!
1
Rinse and sort the pearl barley. Finely chop the onion and crush the garlic with a garlic press. Grind the mushrooms in a blender to a powder, heat the broth, add the mushrooms, bring to a boil and turn off the heat, leaving it on the hot burner.
- Pearl barley: 250 g
- Onion: 1 piece
- Garlic: 3 cloves
- Dried mushrooms: 20 g
- Turkey stock: 600 ml
2
Heat a deep skillet over medium-high heat, add olive oil, and sauté garlic and onion until soft. Add pearl barley, stir with onion, then pour in wine, add rosemary, and cook until the alcohol smell disappears. Gradually add broth (wait for it to be absorbed before adding the next portion), do not stir, but check occasionally to ensure it doesn't burn. Season with salt to taste.
- Garlic: 3 cloves
- Onion: 1 piece
- Olive oil: 3 tablespoons
- Pearl barley: 250 g
- Dry white wine: 100 ml
- Fresh rosemary: 1 stem
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
- Turkey stock: 600 ml
3
When the pearl barley is soft but slightly firm in the middle, wait until the last portion of broth has almost completely evaporated, remove the rosemary sprig, add butter and mix well. Serve sprinkled with parmesan and optionally green onions. If desired, additional parmesan can be added along with the butter.
- Fresh rosemary: 1 stem
- Butter: 15 g
- Parmesan (Parmigiano Reggiano): 50 g
- Parmesan (Parmigiano Reggiano): 50 g
