Salmon Wild Rice Risotto with Mushrooms

    2 1/2 cups uncooked wild rice
    6 cups prepared fish stock
    14 oz shiitake mushrooms, sliced
    2 tbsp butter
    1 3/4 cups cream
    2 lbs fresh salmon, boned, skinned and diced
    4 tsp minced fresh dill
    1/2 tsp salt
    1/4 tsp pepper
    dill sprigs, garnish

Simmer wild rice in stock 40 minutes or until tender. Boil off any remaining liquid; set aside. Briefly saute mushrooms in butter, add cream and begin to simmer. Add salmon and simmer gently 5 minutes. Add dill, salt, pepper and wild rice. Combine carefully and allow to simmer another 5-10 minutes. Adjust seasoning, garnish and serve immediately.

10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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