For the risotto:
2 shallots
1 clove garlic
2 tbsp olive oil
425 g risotto rice (carnaroli, arborio, vialone)
100 g canned, frozen or prepared false morels (Gyromitra esculenta), chopped
1 l vegetable stock
400 ml white wine
3 tbsp butter
40 g grated Parmesan (plus extra shaved for garnish)
Salt and pepper
Fresh thyme
For the Arctic char:
500 g Arctic char filets
Dice the shallots and garlic and sauté in a pot in the oil with the rice. Then add the mushrooms.
In a separate pot, mix together the stock and wine and add a ladleful to the rice, stirring constantly, adding another after the previous addition has been absorbed. The rice will be cooked after adding and stirring in the liquid for about 14 minutes.
When the risotto resembles rice pudding that is a bit runny, add the butter and the Parmesan. Season with salt and pepper at the end.
Grill the Arctic char until done. Top the risotto with the fish and garnish with the thyme and shaved Parmesan.
