1. In a large, deep skillet, heat the olive oil. Add the shallots and
garlic and cook over moderately high heat, stirring constantly,
until softened, about 5 minutes. Add the mushrooms and thyme
and season with salt and pepper. Cook, stirring frequently, until
tender, about 8 minutes. Add the barley and cook, stirring, for 1
minute. Add the wine and cook until absorbed, about 5 minutes.
2. Add 1 cup of the hot beef broth mixture to the barley and cook
over moderate heat, stirring frequently, until nearly absorbed.
Continue adding the hot broth, 1 cup at a time and stirring
frequently, until the barley is al dente, about 35 minutes. Season
with salt and pepper and transfer to a bowl. Garnish with the
chives and cheese shavings and serve.
MAKE AHEAD The risotto can be refrigerated overnight. Rewarm