I call it "almost" risotto, because I think it's simply the closest dish. I don't like risotto for its "heaviness" caused by parmegiano. Barley makes it more crunchy and less common. <br />I was thinking about using fish stock, but I'm pretty sure it would give it too fishy flavour. So instead of the stock I added "fat" and flavour by using salmon bellies. I would call it a hint: you can't see them, but they give a lot of flavour. I was looking for some similar recipe on the Internet, but I didn't find any, so I didn't really know what to expect, but it turned out great. All our 4 guests were completely happy with it.

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