The 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 origins of this recipe go back to the culinary traditions of the Lombard countryside, where Karl Johan 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 winter comfort food, celebrated for its simplicity and richness of flavor.

Ingredients for 4 people:

• 320g Carnaroli or Arborio rice (ideal for risotto)
• 200g fresh Karl Johan mushrooms (or rehydrated dried mushrooms)
• 1 medium onion, finely chopped
• 1 liter of 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 fresh truffle (optional)

1. Clean the Karl Johan mushrooms by removing any soil with a brush or a damp cloth. Cut them into thin slices.
2. Melt half the butter in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the Karl Johan mushrooms to the pan and fry for about 5-7 minutes, until they are soft and release their juices.
4. Add rice to the pan and toast for about 2 minutes, stirring constantly (this is important!).
5. Pour the white wine over the rice and let it boil completely. Let the alcohol evaporate.
6. Start adding the stock a ladleful at a time, stirring the rice and waiting for the liquid to be absorbed before adding more. Continue this process for about 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 Karl Johan mushrooms warm.

Other tips and wine choices:

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

To give the dish an extra luxurious touch, add truffle slices at the end of cooking to bring out the rich flavor of the mushrooms. You will need about 5-10 grams of fresh truffle , thinly sliced. Sprinkle the truffle over the risotto just before serving for the best aroma and flavor.

To accompany the risotto, I would like to recommend some wines from northern Italy, like this dish, especially from Piedmont. Two red wines that are well suited are Barolo and Barbaresco . Both offer a natural complexity and notes of ripe fruit, spices and earth, which harmonize perfectly with the rich and earthy flavor of the Karl Johan mushrooms and Parmigiano Reggiano, which in turn, if chosen with a high aging, adds umami notes that go well with those of the mushrooms.

Buon appetito!