Bacon and Eggs: Elevated Barley Wild Mushroom Risotto

Bacon, Barley, Beer & Chocolate, the four food groups. My first time in Turnip Truck Urban Fare, I purchased Cowboy Bacon, Shiitake and Crimini Mushrooms, Beer, and Sea Salt Chocolate from Olive & Sinclair, a local artisan chocolate maker. I also picked up some fresh thyme and chicken broth. The mission was to transport myself back to one of my favorite meals. The concept is a rip off from my buddy Sam. He works at a wonderful place in Laguna Beach, CA, Broadway by Amar Santana. They make a Risotto using Barley instead of Arborio Rice. It's genius. If you are ever in the area please eat there!

Bacon Barley Wild Mushroom Risotto:

1 cup Pearl Barley
4 cups Chicken Broth
1/2 lb Cowboy Bacon
1 cup Shiitake Mushrooms, sliced
1 cup Crimini Mushrooms, sliced
2 T fresh thyme
1 T Unsalted Butter
1/2 cup grated Parmesan
2 T Cream
Pepper TT
1 egg per serving, soft cooked or poached

Heat the chicken broth in a sauce pot. In another pot heat the butter and add the barley. Stir over medium heat for 1-2 minutes. Add a ladle full of the hot chicken broth, continue to stir occasionally. In a pan, add chopped cowboy bacon and sauté over medium heat until cooked. Add the sliced mushrooms and some of the fresh thyme and cook until the mushrooms have softened.
Continue to add the broth one ladle at a time into the barley, stirring when it's added. The barley will take about 60 minutes to cook. When almost all of the liquid has been absorbed remove it from the heat. Add the cream and Parmesan, and stir.
For serving, place the barley risotto on the serving dish, arrange the mushroom and bacon mixture around the outside and top with an egg. Sprinkle with additional Parmesan, thyme and fresh cracked pepper.