I regard this orzotto — think risotto, only made with barley, orzo in Italian — as a potato substitute, that's to say as a starchy accompaniment to a roast chicken or ham or bowl of meatballs and any number of stews. It's incredibly simple to make, since, unlike risotto, there is almost no stirring involved, and it can easily be done ahead of time. On reheating, you may want to add a little more liquid first, and perhaps — to stir through at the end with the Parmesan — a couple of spoonfuls of mascarpone. In fact, if you would like a creamier texture, I suggest you add the mascarpone first time around. This dish seems to win everyone over. It's just so charming to look at, as well as addictive to eat. The saffron-soused grains of barley positively ooze sunniness. I leave you with this thought: in my house there is a faction that insists on eating this with ultra-thin rashers of pancetta or bacon, fried to a crisp, crumbled on top. If you don’t have garlic infused oil, you can use regular olive oil instead, and add a clove or two of minced garlic to the pan once the shallot has softened. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.