Creamy Barley Risotto

1. 1

   In a medium saucepan, bring the chicken stock to a simmer over moderately high heat.

2. 2

   Reduce the heat to low and keep warm.

3. 3

   In a large, deep skillet, heat the olive oil.

4. 4

   Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.

5. 5

   Add the barley and cook, stirring, for 2 minutes.

6. 6

   Add 1 cup of the warm stock and cook, stirring, until nearly absorbed.

7. 7

   Continue adding the stock 1/2 cup at a time and stirring until it is nearly absorbed between additions.

8. 8

   The risotto is done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes.

9. 9

   Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper.

10. 10

    Serve at once, passing more cheese at the table.

* Per serving · 4 servings · Values may vary.