Wild mushroom risotto with fried walleye

By Cezin Nottaway

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Ingredients

Bring two cups of water to a boil than add the wild rice. Bring back to a boil and then stir, cover and lower to simmer. Cook until the rice has opened and water has evaporated.
While the rice is cooking put the dried wild mushrooms in a bowl and cover with hot water. Let sit for 30 minutes to rehydrate then drain, keeping the water, and roughly chop the mushrooms. Put aside both.
Heat a large heavy bottom pot on medium heat and add 1 tablespoon of butter. When melted add the onion and garlic until soft and translucent.
Add in your mushrooms and stir for a few minutes.
Add the cup of Aborrio rice stir briefly for 30 seconds to get fully covered.
Add the 200 ml of white wine and stir until the alcohol cooks off and it reduces, then add the cup of water drained from the mushrooms. Stir regularly so the rice doesn’t stick.
Once that water has been almost absorbed start gradually adding the chicken stock, one cup at time, while stirring. Bring to a boil and then lower to a simmer, stirring often so the rice does not does to the bottom. Cook for approximately 30 minutes for until the rice is tender.
When the Aborrio rice is cooked stir in the cooked wild rice.
Stir in the parmesan cheese.
Sprinkle with chives when serving.

With a heavy bottom frying pan melt 2 tablespoons of butter on a medium heat.
Season the fish both side with with salt and pepper.
Once the butter is melted lay the fish into the frying pan and cook for three minutes
While the fish is frying toss in the wild garlic bulbs.
Flip the fish and fry for two to three minutes on the other side.
Once fish is cooked, remove and add wild garlic vinegar to deglaze the pan.
Add 1 teaspoon of butter and stir to thicken the glaze.
Mix in a 1 teaspoon of maple syrup.
Serve the risotto, place the fish on top and pour a tablespoon of sauce over each fish.