How to Make King Trumpet Risotto

King Trumpet Risotto is the ultimate meatless comfort food. You can disagree, but I recommend you don’t do so until trying this recipe. The pan-fried King Trumpets provide a deliciously umami flavor with a chewy texture that perfectly compliments the smooth creaminess of the risotto rice. This recipe requires a bit more effort than most I post… first in acquiring King Trumpet mushrooms in the first place, and second in the frequent stirring of the rice. However, this is a favorite at our house, and I trust you will enjoy it as well!

Of note: You may substitute oyster mushrooms, although we unanimously agree that you can’t beat King Trumpet for this recipe! Looking for King Trumpet mushrooms? Check out our contact information at the bottom of the page, as well as a link to our post for how to grow your own!

Recipe: King Trumpet Risotto

Prep & Cook Time: 45 min
Serves 6

Ingredients

Mushrooms

• 12-16 ounces King Trumpet mushrooms (may substitute oyster mushrooms)
• 3 medium cloves of garlic
• 1 ½ Tbsp soy sauce
• 1 Tbsp olive oil
• Pinch of salt & pepper, to taste
• ¼ c parsley leaves

Risotto

• 4 Tbsp margarine
• 8 c vegetable broth
• 20 saffron threads
• 2 Tbsp olive oil
• ½ c onion, chopped
• 2 c rice
• ½ c apple juice

PHOTO

Instructions

Instructions- Mushrooms

Please note: I recommend starting the risotto first and beginning the steps for the mushrooms following risotto step 5. Instructions have been separated for clarity purposes.

1. Slice King Trumpet mushrooms lengthwise. Mince garlic.
2. Heat 1 Tbsp olive oil in saucepan over medium heat. Add soy sauce and minced garlic. Sautee for 1-2 minutes.
3. Add mushrooms and cook for 2-3 minutes. Add salt & pepper, then cook mushrooms until golden brown.
4. Remove from heat and garnish with parsley. Set aside.

Instructions- Risotto

1. Measure out ½ c of vegetable broth. Stir in the saffron and set aside. Keep remaining broth warm in a saucepan on low heat.
2. Melt 2 Tbsp margarine with 2 Tbsp olive oil in a different saucepan on medium heat. Add onions and cook until soft, around 5 minutes.
3. Add rice. Stir to coat it with butter & onions. Add the apple juice and stir continuously for one minute.
4. Stir in the saffron broth, as the rice continues to cook, stirring frequently for about 2 minutes.
5. Add in the additional broth, ½ cup at a time, allowing the rice to absorb the liquid before adding more. Stir frequently during the process. *Now, while rice is cooking, is a good time to start the instructions for the mushrooms*
6. Cook until the rice is tender, about 15-20 minutes. There may be left over broth; this is okay.
7. Stir in the remaining 2 Tbsp of margarine.
8. Place the King Trumpet mushrooms atop the rice. Serve immediately for best taste. Enjoy!

If you’d like to make King Trumpet Risotto with any of our fresh produce, you can find us at the Orange City, IA farmer’s market this summer (2023). We plan to have fresh vegetables, fruits, mushrooms, and herbs available this season. We’ll also be selling extra produce at our road market stand in Alton. Feel free to reach out if you’re looking for anything in particular! We can be reached at [email protected].

Would you prefer to turn your King Trumpet mushrooms into even more King Trumpet mushrooms? Click here to learn how to clone your own King Trumpet mushrooms and avoid having to meet us altogether.

Looking to add some spice to your life? Try this recipe for Garden-Fresh Enchiladas!