5 ingredients and 30 minutes to the best Mexican inspired mushroom risotto
1 stick (8 tablespoons) unsalted butter
8 oz. mixed mushrooms, (shitakes, maitake and oyster) plus 3 to 4 large royal trumpets
1 cup arborio rice
1 (12 oz.) container fresh tomato salsa
1 ½ cups hot water
2 tablespoons freshly chopped cilantro plus additional for garnish.
Kosher salt and freshly ground pepper
- Melt 2 tablespoons of butter in Dutch oven over medium heat. Add sliced shitake and torn maitake and oyster mushrooms, cook, stirring occasionally, until mushrooms release some liquid, about 2 minutes. Season mushrooms with salt and pepper.
- Add 1 tablespoon of butter. Stir in rice; cook for 1 minute or until rice is coated with butter. Add salsa and hot water; bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes, stirring occasionally near the end of time to make sure rice is not sticking to bottom of pan.
- Meanwhile, prepare royal trumpet mushroom scallops. Melt 4 tablespoons of butter in a small pan over medium heat. Cook 3 to 4 minutes, swirling the pan, until brown bits begin to form. Remove from heat and set brown butter aside.
- Slice royal trumpet mushrooms into 1-inch scallops. You will need 12 scallops. Score cut sides in a cross-hatch design. Melt 1 tablespoon of butter in a skillet (I use cast iron) over medium high heat. Add mushrooms, cut side down. Spoon half the brown butter over top. Cook for 3 minutes or until golden brown. Turn and cook other side, about 3 minutes more, basting with remaining brown butter. Season trumpet scallops with salt and pepper.
- Stir chopped cilantro into risotto. Spoon risotto onto 4 serving plates. Top each with 3 scallops. Drizzle with the brown butter in the skillet. Garnish with cilantro.
- Category: main dish
- Method: stove top