Like all risottos this one takes some time, but it is well worth it! Barley risotto is much easier to get right than rice risottos, although you can still over stir it, it is more forgiving and less likely to become glue-like in texture. For this recipe I used hulled barley, but if you are using pearl barley you may want to use a little less broth, so when you may want to try it as you go, so you don't overcook it!
