1. Add stock to a saucepot and warm over low heat.

2. Preheat a deep skillet over medium-high heat.

3. Add olive oil, garlic, and onions; cook 2-3 minutes.

4. Add rice and barley, season with salt and pepper; cook 2-3 minutes.

5. Add wine; cook 1 minute.

6. Add a few ladles of warm stock, just enough to cover the rice and barley.

7. Add ground meat in small bits.

8. Stirring constantly, add stock in small quantities, ensuring that each previous addition is fully absorbed before adding the next.

9. Continue to cook until all stock is absorbed, barley is al dente, and turkey is done; about 22 minutes total.

10. Stir in cheese and allow to melt.

11. Serve with chopped parsley.