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