Wild mushroom-barley risotto

14 ounces wild mushrooms (such as cèpes or porcini, trompettes de la mort, and chanterelles)
3½ cups chicken or vegetable stock
1½ tablespoons butter
3 tablespoons olive oil
1 onion, minced
1 cup pearl barley
splash of dry white wine
¼ cup freshly grated Parmesan
2 tablespoons mascarpone
handful of fresh flat-leaf parsley, leaves minced

Pearl barley adds a nutty flavor to this risotto, and it provides an interesting base for wild mushrooms.

Clean the mushrooms and thickly slice the large ones. Set aside while you start the risotto. Bring the stock to a gentle simmer in a medium saucepan. Meanwhile, heat the butter and a tablespoon of olive oil in a large saucepan or sauté pan and add the onion and a little seasoning. Gently fry the onion, stirring occasionally, until it begins to soften, 4–6 minutes. Tip in the barley and stir well to coat. Toast the barley for 2 minutes, stirring frequently.
Add the splash of wine and let it bubble until reduced by half. Stir in two-thirds of the hot stock and simmer, stirring every once in a while, until the barley has absorbed almost all the liquid. Add more stock, a ladleful at a time, and simmer until the barley is just tender. (You may not need all the stock.) Stir in the Parmesan and mascarpone and season well to taste. Remove the pan from the heat and cover with a lid to keep warm.
Heat the remaining oil in a large frying pan. Fry the mushrooms with some seasoning until they are lightly browned and any moisture released has evaporated, 3–4 minutes. Add the mushrooms to the risotto and stir well to mix.
Divide the risotto among warm plates and sprinkle with the minced parsley. Serve immediately.