King Trumpet Mushroom Risotto

Ingredients

• 113 g (1 stick; 8 tablespoons)unsalted butter
• 227 g (8 oz), plus 3–4 largemixed mushrooms (shiitake, maitake and oyster), plus king trumpet mushrooms
• 200 g (1 cup)arborio rice
• 340 g (12 oz)fresh tomato salsa
• 360 ml (1½ cups), hotwater
• 8 g (2 tablespoons), plus extra for garnishfreshly chopped coriander
• to tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Cook the mushrooms

   Melt 2 tablespoons of butter in a Dutch oven over medium heat. Add the sliced shiitake and torn maitake and oyster mushrooms, and cook, stirring occasionally, until they release some liquid, about 2 minutes. Season with salt and pepper.

2. 2

   Simmer the risotto

   Add 1 tablespoon of butter and stir in the rice. Cook for 1 minute, or until the grains are coated in butter. Add the salsa and hot water, then bring to the boil. Cover with a tight-fitting lid, lower the heat to maintain a gentle simmer and cook for 20 minutes. Stir occasionally towards the end to check that the rice is not sticking to the bottom of the pan.

3. 3

   Brown the butter

   Meanwhile, melt 4 tablespoons of butter in a small pan over medium heat. Cook for 3–4 minutes, swirling the pan, until brown bits begin to form. Take it off the heat and set the brown butter aside.

4. 4

   Sear the scallops

   Cut the king trumpet mushrooms into 1-inch scallops; you will need 12. Score the cut sides in a cross-hatch pattern. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the mushrooms cut-side down and spoon half the brown butter over them. Cook for 3 minutes, or until golden, then turn and cook for about 3 minutes more, basting with the remaining brown butter. Season with salt and pepper.

5. 5

   Finish and serve

   Stir the chopped coriander into the risotto and spoon it onto 4 plates. Top each serving with 3 mushroom scallops, drizzle over the brown butter from the skillet and garnish with coriander.

What is Mexican-inspired mushroom risotto?

Risotto is an Italian rice dish traditionally made by gradually adding liquid as the rice cooks. This version takes a different route, simmering the rice with tomato salsa and water for a straightforward, covered-pot method.

The salsa brings tomato and seasoning, while mixed mushrooms give the rice savoury depth. King trumpet mushrooms are cut into scallops and seared separately, so they can be served browned on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 5g protein, 43g carbs, 1g fat.

The rice and salsa provide most of the carbohydrates, while the butter supplies most of the fat. The mushrooms contribute some protein, with smaller amounts from the rice. For a more balanced plate, add a side of green vegetables or salad.

Choosing the mushrooms

Mixed mushrooms: Shiitake, maitake and oyster mushrooms cook into the rice, each bringing its own shape and texture. Slice the shiitake and tear the maitake and oyster mushrooms as directed.

King trumpets: Cut these into 12 even scallops so there are three for each plate. Their broad cut faces are easy to score and brown in the pan.

Getting the risotto texture right

Rice coating: Stir the arborio rice into the butter and cook it for 1 minute before adding the salsa and water. This helps distribute the butter over the grains.

Gentle simmer: Once the liquid boils, cover the pot and lower the heat. Stir occasionally towards the end of the 20-minute cooking time, checking that the rice is not catching on the base.

Making brown butter

Watch the colour: Swirl the pan as the butter cooks for 3–4 minutes. Take it off the heat once brown bits begin to form; the residual heat will continue to warm it.

Keep it for basting: The recipe uses half the brown butter over the mushrooms as they cook, then the rest to baste them after turning. Any brown butter left in the skillet is drizzled over the finished plates.

Searing the mushroom scallops

Scored sides: Make a cross-hatch pattern on the cut faces, then place the scallops cut-side down in the hot skillet. This gives the broad sides direct contact with the pan for browning.

Doneness cue: Cook the first side for about 3 minutes until golden, then turn and cook for about 3 minutes more. Season after cooking, as the recipe directs.

Serving the risotto

Plate the risotto while warm and arrange three scallops on each serving. Finish with the brown butter from the skillet and a little extra chopped coriander.

The rice and mushroom topping make this a substantial plate on its own. If you want something alongside, serve a crisp green salad to add freshness without competing with the salsa.

Recipe notes & tips

• Have the mushrooms sliced and torn before you start cooking so the rice pot can be covered promptly.
• Use a tight-fitting lid during the 20-minute simmer to retain the liquid.
• Keep the heat low after bringing the salsa and water to the boil.
• Swirl the pan while browning the butter and watch for the first brown bits.
• Cut the king trumpet scallops evenly so they cook at a similar rate.
• Prepare 12 scallops for the four servings, with three for each plate.

Variations

• Adjust the salsa: Choose a mild or spicy fresh tomato salsa to suit your preference.
• Change the mushrooms: Use a different mix of shiitake, maitake and oyster mushrooms while keeping the stated total.
• Add extra coriander: Scatter more chopped coriander over the plated risotto for a fresher finish.
• Make the scallops smaller: Cut the king trumpets into thinner pieces, keeping an eye on them as they sear.
• Serve with greens: Add a simple green salad alongside for a fresh contrast.

Common mistakes to avoid

• Skipping the rice coating: Stir the grains through the butter and cook for 1 minute before adding the liquid.
• Cooking at too high a simmer: Lower the heat after boiling so the covered rice cooks gently.
• Forgetting to check the base: Stir occasionally near the end of the simmer to prevent the rice sticking.
• Over-browning the butter: Remove it from the heat as soon as brown bits begin to form.
• Turning the scallops too soon: Let the cut sides cook for about 3 minutes and become golden before turning.
• Uneven scallop portions: Cut 12 similar-sized pieces so each plate gets three.

How to store

Refrigerate leftover risotto and scallops in a covered container and use within 2 days. Reheat gently in a pan or microwave until piping hot; the rice may thicken as it cools, so stir in a small splash of water if needed.

Frequently asked questions