Barley Risotto

Doesn't matter. Barely which is slightly less polished than more, that has a bit of color left, will have more flavor. Not recommending one over the other, or that you run around searching for barley -- just sayin' is all.

No need to soak. Some people add most of the stock, then cook covered for 20 minutes or so to cut cooking time down. Cooking open will take about 45 minutes.

The stirring rules are different as compared to arborio or CalRose rice. You're never going to get as much starch to produce the kind of creaminess that you get with appropriate rices, so it doesn't require nearly as much stirring; and you can definitely overstir and thrash the grains.

Another difference, is that barley can handle a little more browning/toasting before cooking than rice can. Do it. A lot of the taste and texture interest will come from splitting the grain and the resulting fuzzy texture. Toasting in oil before adding stock is the key.

You're welcome in retrospect. Your idea sounds delicious. Bon appetit!

BDL

We eat a lot of barley in Scotland, added to soups, as a side dish etc.
I used to soak for a couple of hours before using in, say, Scotch Broth, but didn't really notice any difference in the end results whether I pre-soaked the barley. or not!

A few years ago, in almost every restaurant, puy lentils was the stuff that the chicken, or venison or beef was served on a bed of.....! Presently, it's barley!:p

I don't think I would call it a risotto on a menu, as every definition I have ever seen states some kind if rice in combo with something else. I do remember a long time ago when doing Jewish cuisine Bar Mitz, Weddings etc. doing a dish with egg barley and mushrooms.
Egg barley is pretty large.and I have not found it in my local supermarkets only wholesale. I would cook it in chicken stock with sauteed mushroom and herbs and do it pilaf style in the oven. You can add whatever you want to it, however we just did variety of mushrooms