Remember when I told you that improvisation sometimes leads me down a slightly more treacherous path? Last night was one of those times. Inspired by the "Farrotto"-farro mushroom risotto- at Barbacco on California Street, I set out to make something less traditional with the same earthy aroma and creamy, decadent flavor. The thing is, though, this Farrotto was probably the richest dish I have eaten in quite some time. I loved it, don't get me wrong- but I was still feeling it in the bottom of my stomach hours later. Maybe that's just me though. Nonetheless, lighter fare was in order for Friday night supper. I had just visited the bulk aisle at Whole Foods and come home with some millet, which I was eager to try. So after conducting a quick scan on the internet for general millet-cooking guidelines, I decided to try my hand reinventing Farrotto- via lemony mushroom millet risotto.

When it was all said and done, we sat down and I waited for Elliott, my most favorite critic, to give his opinion. He said it tasted a little plain- and I agreed. Even with plenty of s&p, parsley, lemon, wine and sauteed mushrooms, somehow it was still missing something. The salad we both enjoyed, a medley of textures dressed in lemon juice, olive oil, red wine vinegar and crushed red pepper. I was disappointed- my millet risotto had everything you might ever want to find in risotto, but we didn't like it. What's a hungry couple to do?

But then, something happened. Want to know what we did? We mixed them together. Yes we did. Want to know how it tasted? Delicious. I can't tell you how or why, because I don't know. I just know that it worked, and Elliott's tummy was slightly more satiated, which makes me immensely happy. (Side note: We still had to stop at Chipotle later, but that was bound to happen anyway. The guy eats three dinners as a general rule.) I'm going to give you the recipe, and here's why: I need your help. I need the risotto to be able to hold its own against the best of 'em. Perhaps, if you make it yourself, you'll be able to guide me to whatever crucial ingredient I managed to exclude, or which important step I somehow forgot along the way. Mastering this dish is my new project, and you're invited. Let's begin.

Lemony Mushroom Millet Risotto

oyster mushrooms, as many as you want, roughly chopped

extra-virgin olive oil

1/2 yellow onion, chopped

1 cup millet

1/4 cup dry white wine

about 2 1/2 cups vegetable broth

1 zucchini, grated

1 small squash of choice, sliced thin

handful of cherry tomatoes, halved

1-2 cups baby spinach, chopped

1/4 cup walnuts, toasted

1/4 cup golden raisins

juice from 1/2 lemon

1-2 Tbsp. chopped fresh parsely

1 tsp. lemon zest

Instructions:

In a medium-sized saucepan, heat 2 Tbsp. olive oil over medium heat. Add onion and saute until soft, about 5 minutes. In a separate pan, saute mushrooms in 1 Tbsp. olive oil until lightly golden and set aside.

Add the millet to the onions and cook for 1 minute, stirring constantly. Add wine, simmer and reduce, stirring constantly. Start adding broth in 1/2-cup increments, letting it fully absorb before adding more. Stir occasionally. I wasn't keeping track, but I'm estimating it was about 2 1/2 cups liquid in total.

Toast walnuts and assemble the salad: zucchini, squash, tomatoes, raisins, spinach, and walnuts in a bowl. Squeeze 1/2 of a lemon over it, then 2 Tbsp. olive oil, 1/4 tsp. crushed red pepper, s&p, 1 Tbsp. red wine vinegar. Toss.

Back to the risotto: when you think you've added your last 1/2 cup of broth, turn off the heat and stir in lemon zest, mushrooms and parsley. Cover and let sit until the liquid is absorbed. Season with s&p, then taste it and decide for yourself what it needs. Serve alongside, mixed into, or atop the salad.