FOX 8 Recipe Box: Risotto with Wild Mushrooms and Shrimp

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Recipe from the Zack Bruell, Chef and Restaurateur at Parallax, Table 45, L’Albatros, Chinato and Cowell & Hubbard

Visit the links above for information on Zack Bruell Restaurant Week.


  • 2 cups Arborio rice
  • ½ cup diced Spanish onion
  • 1 cup dry white wine
  • 3 ½ -5 cups hot chicken stock
  • ¼ cup parmesan cheese
  • 1 cup mixed wild mushrooms
  • 1 cup shrimp
  • ¼ cup unsalted butter


Heat butter in sauce pan over moderate heat.  Add onions and sauté until translucent.  Add rice and cook slightly.  Deglaze with white wine and slowly add hot chicken stock.  Stir in slowly and let the rice absorb the liquid.  As the liquid is absorbed, add more stock until the rice is al dente.  Add shrimp and stir in until cooked.  Finish with parmesan cheese, salt and pepper.