Perlotto with mushroom broth with vegetables (KitchenAid multicooker)

Perlotto with mushroom broth with vegetables (KitchenAid multicooker)

Category: Dishes from cereals and flour products

Ingredients
Pearl barley	0.5 measured. stcn.
Mushroom broth	400 ml
Vegetables:
Carrot	1 PC.
Red onion	1 PC.
Sweet red pepper	0.5 pcs.
Zucchini small	1 PC.
Dry herbs: oregano, basil, tarragon	0.5-1 tsp
Thyme greens	2-3 twigs
Salt, black pepper	taste
Olive oil	4-5 st. l.

Cooking method

• Boil mushroom broth from 4 tbsp. l. dry ground porcini mushrooms and 1.5-2 liters of water.
• First, pour mushrooms for half an hour so that they absorb moisture.
• And then we cook the broth on the "Porridge" mode: Stage 1 - 100 ° С 5 minutes, stage 2 95 ° С 30 minutes (to switch to Heating, you must press the arrow to the right).
• 
• 
• We need about 400 ml of broth. The rest of the broth will go to Vegetable soup with mushroom broth with chouxed buckwheat dumplings (Manna)
  
• Pour oil into the bowl.
• Risotto mode:
• Stage 1 - 175 ° 7 minutes
• Stage 2 - 95 ° С 30 minutes
• Stage 3 - 90 ° С 30 minutes
• Put vegetables and thyme in a bowl. We turn on the stirrer at the first speed. Add black pepper and dry herbs.
• 
• We lay the barley. It must be pre-soaked for 10-12 hours, changing the water and rinsing the cereal. Fry the cereals so that they acquire a light transparency.
• 
• As soon as the groats are fried, go to the second stage.
• At the second stage, add the broth to the bowl in portions as it boils down. I added 100 ml each. I did it 4 times in total.
• 
• We proceed to the third stage after the barley is almost completely ready, and the broth is almost completely evaporated.
• We lay the zucchini. We add.
• 
• We complete the third stage when the zucchini is ready and there is no free liquid in the bowl.
• 
• 

The dish is designed for

1-2 servings

Time for preparing:

35 minutes + 67 minutes

Cooking program:

Porridge: stage 1 - 100 ° С, stage 2 - 95 ° С; Risotto: stage 1 - 175 ° С, stage 2 - 95 ° С, stage 3 - 90 ° С

Note

Traditionally, risotto is prepared with the addition of white wine. It can be introduced at the end of the first - beginning of the second stage, so that it completely evaporates, leaving only the taste and aroma.

[Mannochka]

ABOUT!!!! I, too, will now say so: perlotto ... And then, wow! what the prose of life: barley porridge, albeit with vegetables.
Mannochka, thank you for another very attractive recipe! I will also cook barley like that now.

[Check mark]

Oh, Check mark, perlotto is not quite a pearl barley porridge, just like risotto is not quite a rice porridge. First, there are different cooking technologies. Secondly, I already said that wine is added to risotto and others like it (it's just that I don't have wine in my recipe, since I don't consume it in any form). But in general ... yes, for a Slav, all this is porridge.