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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council