Mushroom and barley risotto

Makes: 8 servings 1 pound mixed mushrooms, chopped (I used maitake, shiitake and crimini) 8 ounces bacon, chopped into 1/4-inch dice 1 bunch thyme 10 sprigs), leaves stripped from the stems 1 large onion, medium dice 3 cloves garlic, minced 1 cup pearl barley 4 cups beef stock (can use... Photo and styling by John Houser III, for The Baltimore Sun