In a saucepan start heating up a drizzle of olive oil, then add the pearl barley and toast it for a few minutes or until it’s heated up. At this point start pouring the red wine Cresasso and salt the mixture right after. Now let the alcohol evaporate and start adding the hot broth little by little. Bring to a boil.
When the dish is almost ready, turn off the heat and add some butter and the Parmesan cheese. Stir vigorously until you reach a creamy consistency, add salt and pepper to the taste.
Serve on a flat plate, spreading the barley across the surface.