55+ Romantic Valentine's Day Dinners Recipe
Our favorite Valentine's Day dinner ideas to spice up your table featuring deliciously decadent dinner entrees, romantic vegetarian and vegan mains, tasty appetizers, and, of course, luscious desserts! Everything you need for a romantic night in!
How to Make the Best 55+ Romantic Valentine's Day Dinners
Valentine’s Day calls for a dinner that’s as special as your significant other, and this mushroom risotto delivers all the romance and indulgence you could ask for. With its creamy, velvety texture and earthy mushroom flavors, it’s the kind of dish that feels luxurious without requiring hours in the kitchen.
The beauty of risotto is in its simplicity—quality ingredients treated with care. The slow addition of warm broth, the patient stirring, the gradual transformation of humble rice into something truly spectacular. Top it with crispy frizzled leeks and a drizzle of truffle oil, and you’ve got a restaurant-worthy dish that says “I love you” with every bite.
Whether you’re cooking for your partner or hosting a small gathering of couples, this recipe sets the mood for an unforgettable evening. Pair it with a glass of the same white wine you used in the cooking, light some candles, and let the magic happen.
55+ Romantic Valentine's Day Dinners
Our favorite Valentine's Day dinner ideas to spice up your table featuring deliciously decadent dinner entrees, romantic vegetarian and vegan mains, tasty appetizers, and, of course, luscious desserts! Everything you need for a romantic night in!
Ingredients
Mushroom Risotto
Instructions
Mushroom Risotto
- Heat broth and water in a medium pot on the stove.
- Slice the leeks into thin half-moons, saving the leek tops to make frizzled leeks.
- In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and sauté, stirring until mushrooms release their liquid. Add the rosemary. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.
- Set 2/3rds of the mushrooms aside on a plate. Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.
- Ladle the warm broth into the rice one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low.
- Once 4 cups of broth are absorbed and the rice is done (tender, creamy yet al dente at the very center, still holding its shape) stir in the mushrooms you set aside, and the cheese. Taste and adjust salt and pepper to your liking.
- If you want it a bit looser, stir in more broth.
- Divide among bowls and garnish with the frizzled leeks or leek oil. Feel free to drizzle with truffle oil, lemon zest, more parmesan, or even shaved truffle.
Notes
- Save the green tops of the leeks to make frizzled leeks for garnish.
- If avoiding alcohol, substitute the wine with additional broth plus a splash of lemon juice.
- Parmesan is tangier than pecorino, so adjust to your taste preference.
- A tiny amount of lemon zest or a couple drops of vinegar adds a nice brightness.
