In the original, this dish is called Orsotto. Perlotto is a free translation of the name of this dish into Russian.
The name comes from the combination of the Italian name for pearl barley (orzo brillato, perlato) and the Italian "risotto" dish, which implies a certain way of preparing rice with various additives. In the perlotto everything is done as in a risotto, but instead of rice, pearl barley is used.
Mushrooms can be taken any forest, with both fresh and frozen. With ceps, a dish with divine taste was obtained.
Onion and clove garlic finely chopped and lightly fried in olive oil until golden, add the chopped mushrooms and fry until the excess liquid evaporates.
Rinse the groats. If desired, soak for 1 hour in cold water.
Add the rump to the mushrooms and lightly fry. Then pour the wine and allow it to fully evaporate. It is necessary to constantly stir the rump with a spoon or spatula.
When the wine is evaporated, begin to add small portions of broth (vegetable or mushroom). Broth should always lightly cover the rump. Cooking, do not stop stirring, until the fullness of the pearl barley. Slightly season with salt. During cooking, the perlotto acquires a caramel color and cream structure.
Perlotto serve as an independent dish, decorated with twigs of thyme. If desired, sprinkle with grated parmesan cheese and add a small amount of butter.