Even better, it bakes in the oven with hardly any stirring for the perfect balance of elegance and easy.
Mushroom risotto has always been one of my favorite autumn date night meals. The rich, earthy flavors of wild mushrooms and parmesan cheese remind me of Tuscany in the fall. This risotto recipe just begs for a glass of Chianti and a flickering fire.
Even better, it bakes in the oven with hardly any stirring for the perfect balance of elegance and easy.
To give this mushroom risotto even more hearty flavor, I swapped in the Italian ancient grain - farro - in the place of rice. Not only does the farro add a deep, nutty flavor to the dish, it's also a hearty whole grain. Layer in those mushrooms and a healthy dose of kale and this meal is downright healthy.
The key to developing that amazing deep umami flavor that only mushrooms can bring is to brown the mushrooms on the stovetop while the farro cooks in the oven. It can take some time for mushrooms to cook down and start to develop a perfect, golden crust. Don't rush it! It's worth taking your time. That golden color brings out so much flavor in the final risotto dish.
All that's left is to add a generous sprinkle of parmesan cheese and a squirt of lemon juice and you've got the perfect date night dinner. Better go throw another log on the fire. It's going to be a very cozy night.
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