This dish combines the richness of the rice, the savory taste of mushrooms, and the aromatic spices of Karl Otto, creating a satisfying and flavorful meal. Whether you serve it as the main course or alongside a light salad, this risotto will surely impress.
50g butter or olive oil
1 onion, finely chopped
1 pack of brown mushrooms
200g risotto rice
2 tbsp Karl Otto
2.5 dl white wine
1L warm chicken stock or broth
75g Parmesan cheese
½ tsp black pepper
½ tsp Pyramid salt
Heat the olive oil or butter in a pan and sauté the finely chopped onion. Add the Karl Otto spice blend and mushrooms, and cook for a couple of minutes. Then, add the risotto rice and sauté until the rice becomes translucent.
Pour in the white wine and let it simmer until the wine has mostly evaporated. Now, it’s time to start adding the warm chicken stock. Gradually pour in the stock, stirring well each time. Let the rice absorb most of the liquid before adding more. Continue this process for about 16-18 minutes until the rice is tender.
Once the rice is cooked and the risotto is creamy and slightly runny (it should never be too thick!), taste and adjust with freshly ground black pepper and a pinch of salt, if needed.
Stir in the grated Parmesan cheese, mixing thoroughly. Let the risotto rest for a couple of minutes.
Garnish with fresh herbs and a little finely grated lemon zest.
Serve with a crispy green salad dressed with a tangy vinegar-based dressing.
Enjoy your meal!
