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1
In a medium saucepan, bring the stock to a simmer over medium heat.
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2
Reduce the heat as low as possible to keep the stock warm until you are ready to use it.
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3
In a large, heavy-bottomed, nonreactive skillet at least 10 inches wide, toast the barley over medium-high heat, stirring frequently, until it smells nutty, about 5 minutes.
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4
Transfer the toasted barley to a small bowl and set aside.
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5
In the same skillet, heat the olive oil over medium-high heat.
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6
Add the leek and garlic and saute for 1 minute until the leek starts to soften.
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7
Add the barley and Arborio rice and cook for 3 minutes, stirring frequently, to coat the rice.
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8
Add the white wine and cook for 2 to 3 minutes, stirring frequently, until the wine is almost absorbed.
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9
Ladle 1 1/2 to 2 cups of the hot stock over the rice.
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10
Stir frequently until all of the liquid is absorbed and a stirring spoon leaves a trail showing where it ran across the bottom of the pot.
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11
Ladle in an additional 1 1/2 cups of liquid and stir until the liquid is absorbed.
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12
Add the orzo and continue adding stock until the grains are al dente, about 30 minutes total.
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13
If you prefer a softer risotto, add more stock until it has the desired consistency.
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14
(You might not use all the stock.)
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15
Remove the pot from the heat and stir in the Parmesan until it is melted and completely incorporated.
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16
Taste for seasoning and add salt and pepper as needed.
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17
Serve immediately, topping each portion with a dollop of fresh goat cheese.
