Barley Risotto/Orzotto

I lit upon orzotto or barley risotto by accident, mistaking those firm grains in a glass jar for risotto rice, and pouring in a bowlful of stock (made from a pheasant carcass) before I realized something was oddly different. The stock was insufficient to soften the grains - I added boiling water and a splash of white wine. We all thought the result was excellent eating, chewier than risotto made with arborio rice, but with a nutty flavour that went well with the stock and shreds of leftover