KARL OTTO – for risotto, sauces and pasta dishes.

The coveted and expensive Karl Johan mushroom (Boletus edulis, known also as cèpe or penny bun) is considered the king of nature’s edible mushrooms. Its mild, nutty flavour is enhanced when dried, and it is this unique profile that makes it the star of the dish. What a fungi to cook with!

In this spice blend, we have mixed granulated organic Karl Johan mushrooms with dried parsley and garlic – with a dainty pouch of dried blue cornflowers to sprinkle over the finished dish.

RISOTTO con KARL OTTO (serves 4)

While this is a recipe for a classic risotto, you can easily replace the rice with bulgur or pearl barley. Simply adjust the cooking times.
You can also give more body to the risotto with fresh green vegetables such as asparagus, peas, spinach or kale.

Can be made as a starter or as main course with sides.


50 g butter / olive oil
1 onion, finely chopped
200 g risotto (Arborio) rice
2 tablespoons Karl Otto
2.5 dl white wine
1 l. hot chicken stock or broth
75 g parmesan
Freshly ground Sre Ambel pepper and Pyramid salt to taste


Sauté the onion in olive oil until translucent. Add the Karl Otto and rice, and sauté gently until the rice turns translucent.

Add the white wine and simmer gently until it evaporates. Add a cup of broth to the rice, stirring gently yet constantly as it simmers. When the broth is almost fully absorbed, add another cup. Continue until there is no more broth, about 16-18 minutes. When the risotto is tender, creamy and slightly moist (it must not be hard to the bite anymore), season with freshly ground Sre Ambel pepper and salt to taste.

Finally, stir in the parmesan – stir thoroughly before letting it rest a couple of minutes.

Decorate with lemon zest and lovely blue cornflowers. Serve with a crisp green salad with a lemon and olive oil vinaigrette.