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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council