Karl Johan mushroom risotto is an iconic dish from northern Italy, particularly popular in the Piedmont and Lombardy regions, and one of my favorite risottos . The origin of this recipe goes back to the culinary traditions of the Lombardy countryside, where porcini mushrooms are abundant and represent an important ingredient in the local cuisine, and a triumph of umami flavor notes .

Risotto with Karl Johan mushrooms has become a symbol of wintry comfort food, celebrated for its simplicity and richness of flavour.

Ingredients for 4 people:

• 320g Carnaroli or Arborio rice (ideal for risotto)
• 200g fresh porcini mushrooms (or rehydrated dried mushrooms)
• 1 medium onion, finely chopped
• 1 liter vegetable or meat broth
• 50ml dry white wine
• 60g butter
• 50g grated Parmigiano Reggiano (24-36 months aging)
• Salt and freshly ground black pepper, to taste
• 5-10 grams of fresh truffle (optional)

1. Clean the mushrooms by removing any soil with a brush or a damp cloth. Cut them into thin slices.
2. Melt half of the butter in a large saucepan over medium heat. Add the chopped onion and fry until they are clear.
3. Add the porcini mushrooms to the pan and fry for approx. 5-7 minutes until they are soft and release their juices.
4. Add rice to the pan and roast for approx. 2 minutes, stirring constantly (this is important!).
5. Pour the white wine over the rice and let it boil completely. Allow alcohol to evaporate.
6. Start adding the stock one spoonful at a time while stirring the rice and waiting for the liquid to be absorbed before adding more. Continue this process for approx. 18-20 minutes until the rice is al dente.
7. When the risotto is almost done, add the Parmigiano Reggiano and the rest of the butter. Stir vigorously until the risotto becomes creamy and the cheese melts.
8. Season with salt and pepper as needed.
9. Serve the risotto with porcini mushrooms warm.

Other tips and wine choices:

To add extra complexity to the taste, you can add fresh truffle slices just before serving the risotto. Their intense fragrance goes perfectly with the rich and umami taste of Karl Johan mushrooms and Parmigiano Reggiano. I recommend using a Parmigiano Reggiano that is aged for 24-36 months for this dish, as it ensures the best flavor and consistency in the risotto and for being grated. For example, I use a Parmigiano Reggiano 30 mesi for this recipe.

For an extra layer of indulgence, add truffle shavings at the end of cooking to enhance the rich flavors of the mushrooms. You'll only need about 5-10 grams of fresh truffle, thinly sliced, to elevate the dish. Sprinkle the truffle over the risotto just before serving for the best aroma and taste.

To accompany the risotto, I would like to recommend some wines from northern Italy, like this dish, especially from Piedmont. Two red wines that work well are Barolo and Barbaresco . Both offer a natural complexity and notes of ripe fruit, spice and earth, which harmonize perfectly with the rich and earthy flavors of porcini mushrooms and Parmigiano Reggiano, which again, if chosen with a long aging, add umami notes that goes well with the mushrooms.

Bon appetit!