Barley Risotto
In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
Add the barley and cook, stirring, for 2 minutes. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time and stirring until it is nearly absorbed between additions.
Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms, sauté until beginning to brown, add garlic, cook about 3 minutes.
The risotto is done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes.
Mix in parsley and garlic mixture. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper.
Serve at once, passing more cheese at the table.
By Matt Rodigheri