Mushroom-Barley Risotto

I have tried many recipes for slow cooker risotto, and I have reached the conclusion that they just don’t work. Yes, you get something resembling cheesy, gooey rice, but the convenience does not make up for the loss of sensual perfection that real risotto cooked on a stove top embodies. The fall from grace, for me at least, is too much to bear. With that in mind, I would like to introduce you to barley risotto. Unlike rice, barley gets creamy, rather than gluey, during long, slow simmering.