Serves 3 to 4 as a main course, 6 as a side dish

• 1 tablespoon extra virgin olive oil
• 4 ounces diced Virginia ham
• 1 small onion, diced
• 1 1/2 cup pearled barley
• 4 to 5 cups chicken broth
• 1/3 cup finely grated Parmesan cheese
• Fine sea salt and freshly ground black pepper, to taste
• Chopped fresh chives

1. In a large saucepan, heat oil over medium heat. Add ham and onion and cook, stirring frequently, until onion softens, about 4 minutes. Stir in barley and cook 1 more minute. Add 1 cup of the broth and simmer, stirring frequently, until most of the liquid has evaporated, 7 to 8 minutes. Continue cooking and adding more broth a cup at a time until barley grains are tender with just a little bite at the center, about 45 minutes.
2. Remove risotto from heat and stir in Parmesan. Taste and add salt, if the risotto needs it, and lots of black pepper. Serve garnished with chives.