Chimayo-Chile Risotto With Shiitake Mushrooms Recipe

Ingredients For Chimayo-Chile Risotto With Shiitake Mushrooms Recipe

• 4 quart Water
• 1 cup Dry white wine
• 1 Large onion, halved
• 1 Large tomato, halved
• 1 Large carrot, quartered
• 1 Zucchini, halved lengthwise
• 1 Yellow squash, halved lengthwise
• 1 Leek, halved lengthwise
• 3 Large white mushrooms, sliced
• 2 sprig Thyme
• 2 sprig Rosemary
• 2 Garlic Cloves, Crushed
• 1 Bay leaf
• 1 teaspoon Celery seeds
• 6 Whole black peppercorns
• Salt
• 2 tablespoon Canola oil
• 2 Small shallots, minced
• 0.75 cup Arborio Rice
• 1 teaspoon Pure chile powder, such as chimayo or ancho
• 1 Bay leaf
• 4 Large shiitake mushrooms, stemmed, caps thinly sliced
• 1 tablespoon Heavy cream
• 1 tablespoon Unsalted butter
• 0.25 cup Grated Parmesan Cheese