Perrin's Mushroom-Barley Risotto

This is how she tried to sabotage my late afternoon run- by tempting me with a taste of her amazing risotto. One bite is not enough. One bowl is not enough. The broccoli she served with it was doused in a mustardy vinaigrette, the perfect counterpoint to the rich and creamy barley. Enjoy. 

Ingredients:
2 tablespoons of olive oil
1 onion, sliced or chopped
8 cups of assorted mushrooms, chopped if large
1 stick butter cut into cubes (!!! I know, but just do it)
salt and pepper
3 pinches of thyme
1- 8.8 ounce bag of 10-minute barley (available at Trader Joe's)
1 quart of beef stock
shredded Parmesan (available in a bag from Trader Joe's)

Directions:
Heat a large cast-iron skillet over medium heat. Add the olive oil and onion. When the onion becomes transparent, add the mushrooms and a little salt and pepper. When the mushrooms have withered slightly, toss in the barley, thyme, and butter. Stir it, and when the butter has melted add a cup of stock. As that absorbs, add more stock and keep stirring. Continue stirring and adding stock as it absorbs. You may want to adjust the heat if the barley is sticking to the pan. When almost all of the stock has absorbed, turn the heat off, cover the skillet, and leave it for 10-15 minutes. Season with more salt if necessary and sprinkle it with Parmesan to serve.