Prepare the stock for the orzotto. Bring to a boil the water with the herbs, then add the dried mushrooms and a generous pinch of salt. Turn off the heat and allow to steep for about 30 minutes, filtering the stock and warming it when you need it for the risotto.

Now prepare the risotto. Clean the chanterelles, removing any traces of soil and dried leaves. Chop the chanterelles and set aside.

Pour two tablespoons of olive oil in the bottom of a saucepan, add the chopped shallots and the leaves of a few sprigs of thyme. Add a pinch of salt, too, so the shallots will stew without burning, as the salt will extract their moisture.

When the shallots are wilted and golden, add the barley and toast it over medium heat for a few minutes, then pour in the white wine.

When the wine has been absorbed, gradually add the hot stock, stirring often and cooking the barley over medium-low heat. The cooking time will vary depending on the type of barley you have chosen. For the pearl barley it is about 30 minutes.

Halfway through the cooking, add the chanterelles, then keep on cooking adding more stock.

When the barley is al dente, remove it from the heat and stir in the grated Parmigiano Reggiano and fresh goat's cheese.

Whisk the cheese into the barley, then arm yourself with a spoon and eat the orzotto still piping hot and creamy.