Barley Risotto with Roasted Tomatoes (Orzotto ai Pomodori Arrosto)

In the Tuscan town of Colle di Val d'Elsa, cooking instructor and cookbook author Giulia Scarpaleggia taught us how to make orzotto ai pomodori arrosto, or barley risotto with roasted tomatoes. Hearty yet not heavy, with a concentrated sweet-tartness from roasted tomatoes and the satisfying bounciness of barley, the dish was the uncontested highlight of the trip. For our adaptation, we let the oven do nearly all of the cooking and skip the hassle of stovetop monitoring. Scarpaleggia finished her orzotto with stracciatella cheese. We use easier to find but similarly milky and mild burrata or fresh mozzarella torn into pieces. Some is stirred into the barley at the end for creaminess; the rest is added just before serving.