Peel and roughly chop <quantity>2</quantity> garlic cloves

Peel and small dice <quantity>2</quantity> shallots

Add <quantity>3<unit>tbsp</unit></quantity> of olive oil to a heavy-bottom pot over medium-low heat

Add the shallot and the garlic. Sweat them until translucent, stirring occasionally

Add <quantity>1<unit>cup</unit></quantity> of pearl barley and toast until the groats are glassy

Add <quantity>½<unit>cup</unit></quantity> of white wine and reduce until it has almost fully evaporated

Add <quantity>2¼<unit>cups</unit></quantity> of mushroom stock and salt to taste. Bring to a boil, reduce the heat to low, and cover the pot. Simmer for 25m to cook the pearl barley while maintaining its texture

Add <quantity>1<unit>tbsp</unit></quantity> of butter to the barley risotto

Add <quantity>½<unit>cup</unit></quantity> of grated parmesan cheese

Adjust the salt to taste

Cut <quantity>¼<unit>bunch</unit></quantity> of wild garlic into the pot and stir to combine

Scoop <quantity>¼</quantity> of the barley risotto into each bowl

The barley risotto is ready. Enjoy!