Perlotto with mushrooms: grits almost tsar-like

We will need:

Onion – 2 pcs. you can use leeks ,

Garlic – 2 cloves,

Mushrooms – 1 cup boiled frozen or 500 g of fresh ,

Perlovka – 1 cup,

Wine – 1 cup white dry wine,

Water – 3,5 glasses or broth,

Butter – 2 tbsp. Spoons,

Cream cheese – 1pc.,

Salt, pepper, dry herbs to taste.

Perlotto with mushrooms

Method of cooking:

I always have a huge amount of boiled frozen wild mushrooms: I cook buckwheat, potatoes, pasta, and soups with them. Multicooker has given us a new craze – perlotto with mushrooms – the dish is prepared by analogy with the Italian risotto. Barley is very useful – it is a barley groats, rich in fiber, useful for the intestines, a source of slow “right” carbohydrates and vitamins B, but you can not eat it just for fun. In addition, it boils for a long time, burns, foams and escapes – does everything to be considered not only the most unpalatable, but also the most harmful in terms of behavior porridge. And here’s the solution: cook it in a pressure cooker with roasted wild mushrooms, white wine, cheese, onions, spices – you just don’t recognize it! Select “Fry” program, temperature level 2, time – 20 minutes. For 10 minutes we sauté onion, garlic and mushrooms in oil. Then we add washed groats and stir them, so that each grain is saturated with oil and flavor. Gradually pour in the white wine. When it is absorbed – pour water or broth I dissolve melted cheese in water, and you can add curd soft cheese when serving , put spices and close the lid. By this point, the “Frying” program time is over. In the book of recipes there is pearl porridge. There it is recommended to first soak the groats for 3 hours, and cook in the program Garnish with the extension “Legumes”. My recipe excludes soaking the grits, and I want to cook in a multicooker without all these extra steps.

Result:

Everything is perfect, flavorful perlotto is ready in an hour.