Melt the butter and oil in a very large frying pan or a soup pot.
Cook celery, shallots, and garlic over a gentle heat for 5 mins.
Add barley, thyme, paprika, bay leaf, lemon, chili flakes, tomatoes, stock, tomato paste, and salt. Stir.
Bring to a boil then turn down the heat as low as you can while still getting a simmer. Stir frequently for 45 mins.
Toast the caraway seeds in a dry pan and lightly crush before adding them to the cheese. Use this to top the risotto along with fresh oregano leaves.