Mushroom risotto from a barley: we prepare an Italian dish in Russian
There are countless admirers of Italian cuisine in the worldquantity. And this is due to the fact that the dishes have an exquisite taste and are easy to prepare. In our country, Italian food is especially appreciated. And that's why today we present to your attention a risotto with Russian color, namely: risotto made of pearl barley with mushrooms.
How to choose the right pearl barley
When buying pearl barley for cooking it in risotto, you need to pay attention to its appearance:
- It should not contain any impurities.
- The color can be white, light yellow, even a greenish tint is allowed.
- In the presence of moisture in the package should be abandoned, because it is a spoiled product.
This is the kind of cereal that is best kept in thecardboard packaging. The fact is that this way the pearl bar can "breathe", because during its storage, moisture is released from the core, which can safely evaporate without being delayed in the package. And in the package, the groats begin to get wet, which will make it worthless. If you feel a bitter taste, then the product for cooking is lost.
Why the risotto is prepared from pearl barley
Italians use rice for risotto, and pearl barleyCroup in Russia is considered a simple variety of cereals, which is very often used in the diet of Soviet citizens. Despite this, for Italians, risotto from a pearl barley is an unconventional dish, which is prepared on special occasions, since the cost of this cereal is several times higher than the price of the usual rice. This risotto is an amazingly delicious dish. After all, the groats outside are pleasantly slippery, but inside - firm. This makes the risotto from the pearl bar unique and pleasant for connoisseurs of Italian dishes with Russian motive.
Preparatory stage
Before cooking, you needprepare the groats: it must be soaked for several hours. As a broth will serve as a mushroom. The best are white fungi. They can be taken dried or fresh.
Remember that before using any mushrooms(except champignons), they must be boiled and turned over to a colander, and only then start to fry. The fact is that all forest mushrooms in the process of growth absorb all elements of soil soil, and it can contain dangerous substances for human health.
Risotto risotto with mushrooms
To begin with, you need to prepare the products, namely:
- pearl barley - 200 g;
- mushrooms (white or champignons) - 250 g;
- Parmesan cheese - 100 g;
- mushroom broth (after cooking) - 1 liter;
- onion - 2-3 pieces;
- a bunch of greenery (parsley);
- basil leaves;
- wine vinegar - 1 tablespoon;
- white wine (preferably dry) - 100 ml;
- butter - 1 tablespoon;
- olive oil - 50 ml;
- salt, ground pepper - to taste.
We now turn to the direct cooking of risotto from a pearl barley.
When the pearl barley is standing, it is tipped overcolander and drain the liquid. Meanwhile we take a frying pan and warm it up, adding olive oil to it. When the frying pan has heated to the required temperature, we spread the barley and fry it with the addition of wine vinegar. So it will become more fragrant and elastic in structure.
Within a short time, vinegar will evaporate from the cereal, and then the wine is poured in with a constant blending of the pearl barley. After 5 minutes, the wine will evaporate, then you can proceed to the next stage.
In the groats pour broth, add salt, pepper and leave it to cook for 20 minutes.
While the perlova gradually turns into a risotto,we proceed to mushrooms. Cut the boiled and washed mushrooms into pieces, with the onion comes in the same way. All together we send to the heated frying pan with olive oil and fry.
When mushrooms with onions and a separate pearl bar are ready, combine all the ingredients and continue to fry them in a pan, with the addition of greens. In the meantime, rub cheese.
Add the butter, grated cheese, mix everything and serve it to the table. The mushroom risotto from the barley is ready.
Bon Appetit!
