Lunch: Chimayó-Chile Risotto with Shiitake Mushrooms

Ingredients

4 quarts 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 thyme sprigs
2 rosemary sprigs
2 garlic cloves, crushed
1 bay leaf
1 teaspoon celery seeds
6 whole black peppercorns
Salt
2 tablespoons canola oil
2 small shallots, minced
3/4 cup arborio rice
1 teaspoon pure chile powder, such as Chimayó or ancho
1 bay leaf
4 large shiitake mushrooms, stemmed, caps thinly sliced
1 tablespoon heavy cream
1 tablespoon unsalted butter
1/4 cup grated Parmesan cheese
Freshly ground pepper

Instructions

In a stockpot, bring the water to a boil with the wine, onion, tomato, carrot, zucchini, squash, leek, white mushrooms, thyme, rosemary, garlic, bay leaf, celery seeds, peppercorns and 1 teaspoon of salt. Reduce the heat to moderately low and simmer for 40 minutes. Strain the stock into a large heatproof bowl. Transfer 4 cups of the stock to a small saucepan and freeze the rest for another use. Bring the reserved stock to a simmer and keep hot.
In a heavy, medium saucepan, heat 1 tablespoon of the oil. Add the shallots and cook over moderately high heat, stirring constantly for 1 to 2 minutes. Add the rice, chile powder and bay leaf and cook, stirring for 2 minutes. Add 1 cup of the hot stock and cook, stirring frequently, until it is nearly absorbed. Continue adding stock, 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is tender and the liquid is creamy.
Meanwhile, in a medium nonstick skillet, heat the remaining 1 tablespoon of oil. Add the shiitakes and brown over moderately high heat, 5 to 6 minutes. Stir the shiitakes, cream, butter and cheese into the risotto. Season with salt and pepper and serve.