In a large and deep saucepan over medium heat toss in the chorizo sautéing until they get some colour, less than 4 minutes. A minute before removing from fire toss in the thyme leaves. With a slotted spoon remove from fire both the chorizo and the sage and keep aside.
In the same saucepan with the oil from the chorizo add the onion and the garlic and sauté until translucent. Discard the garlic and add the barley stirring to get well coated with the oil. Toss for a minute and then deglaze with the wine.
Allow the wine to reduce by half and the alcohol to be evaporated and then add the tomatoes and the water. Mix well and bring to a boil. Then simmer until the barley is cooked to al-dente, about 35 minutes, stirring every now and then.
Allow to reduce, you want a creamy but not runny risotto and if needed add more water and just before the water has been absorbed add the chorizos and thyme, the butter, half the Parmigiano Reggiano and season with the salt and pepper.
Serve the risotto in a flat dish and sprinkle the remaining parmesan cheese along with the pepper threads.