Salmon Wild Rice Risotto with Mushrooms

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Fresh Wild Salmon and California Wild Rice are a perfect marriage of flavors and texture.

Makes 10 servings.

  • 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
Cooking Instructions:

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.

Compliments of California Wild Rice Advisory Board
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

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Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.