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.