Salmon Wild Rice Risotto with Mushrooms Fresh Wild Salmon and California Wild Rice are a perfect marriage of flavors and texture. 2 ½ cups uncooked California Wild Rice 6 cups prepared fish stock 14 ounces shitake mushrooms, sliced 2 Tablespoons butter ¾ cup cream 2 lbs fresh salmon, boned, skinned and diced 4 teaspoons minced fresh dill ½ teaspoon salt ¼ teaspoon pepper   Dill Springs to garnish

Directions Simmer wild rice in stock 40 minutes or until tender. Boil off any remaining liquid and set aside. Briefly sauté 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 with Dill Springs and serve immediately. Makes 10 servings. Compliments of California Wild Rice Advisory Board :: www.cawildrice.com