Wild Mushroom Risotto
Can you feel it?? Love is in the air. Actually, depending on where you live, right now there is most likely freezing rain, sleet, and snow in the air. But, grant me some poetic license on this one as the high holy day of love is rapidly approaching. Yep, Valentine’s Day is right around the corner, and I trust you have a romantic evening planned for that special someone in your life.
If not, do not fear because I have the perfect remedy: a delicious vegan recipe. It is said that the way to the heart is through the stomach. Don’t believe me? Just ask my wife. After chasing her for what seemed like forever, she finally agreed to go out with me after I cooked her dinner. That was fifteen years, a marriage, and two kids ago, so my cooking must have worked. I mean sure there is the whole mutual respect, love, and understanding thing, but I am convinced that good food is the foundation of our relationship.
So, I give you my vegan version of WILD MUSHOOM RISOTTO. However, this is no ordinary rice dish. I have substituted the rice with farro, an ancient grain full of protein, fiber, vitamins and minerals (check out my Roasted Corn and Farro Risotto recipe for a brief history). Plus, I used different kinds of mushrooms making this dish a bit on the exotic side. All you need now is a nice bottle of wine, some candles, and a playlist of 80’s power ballads. Cue up “I’ll be there for you” by Bon Jovi… your night and perhaps the rest of your life is about to get interesting!
Ingredients Instructions This recipe does require a bit of planning only because it is best to pre-soak your farro before you cook it. Just soak the grains in a bowl with enough water to cover for 2-4 hours. If you don’t have that kind of time, you will just need about 2-3 more cups of broth and some extra cooking time on the back end. Okay back to the recipe. Clean and chop your mushrooms. I used chanterelle, cremini, oyster, and shiitake mushrooms in this recipe, but any good quality shrooms will work. Place the mushrooms and ½ cup of broth in a skillet over medium heat. Sautee them until most of the liquid has evaporated and they begin to brown (about 5 minutes). Add in your rosemary, thyme, and cumin and stir to combine. Finish the mushrooms with the white wine (cooking for another 3 minutes) and make sure to scrape any browned bits off the bottom of your skillet. Set these off to the side until the farro is almost cooked.
Drain the farro in a fine mesh strainer. In another skillet or saucepan, put in another ½ cup of broth and the onions and garlic. Cook this over medium heat until the onions are soft and the garlic is fragrant (about 3-5 minutes). Now, add in your farro and reduce the heat to low. Using the remaining broth, add one cup of liquid at a time, slowly simmering the grains. When most of the liquid has been absorbed (about 5-10 minutes), add in another cup of broth. Repeat the process with each cup of liquid. When you add the last cup of broth, add in the mushroom mixture. Stir to combine the mushrooms and grain, and simmer until almost all of the broth has been absorbed and the farro is soft (total time about 30 minutes).
Finish the dish with the minced parsley and season to your taste with salt and pepper. Garnish with a fresh rosemary sprig and a sprinkle of rice parmesan. Notes Most of the prep time is required for pre-soaking the farro.
Mushrooms Cooking
Dinner is ready and your romantic evening can begin. And as the scent of rosemary, wild mushrooms, and love fills the air, enjoy this delicious vegan dish gazing longingly into your partner’s eyes. Just make sure you save room for dessert because as I mentioned, your night is about to get interesting! Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
[…] this post. No worries, for here is an amazing dish to help woo your companion. As discussed in my Mushroom Risotto post, the quickest route to the heart is the stomach. My version of VEGETABLE MALAI KOFTA […]