Chimayó-Chile Risotto With Shiitake Mushrooms

More from this source
Food & Wine


Add a comment


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


2 tablespoons canola oil

2 small shallots, minced

3/4 cup arborio rice

1 teaspoon pure chile powder, such as Chimayó or ancho

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

You might also like

Risotto Of Shrimp & Sugar Snaps
Fine Cooking
Meyer Lemon Risotto With Basil
Food & Wine
Chile Cheese Risotto
Eat Boutique
Roasted Grape Risotto With Hazelnuts And La Tur...
Mario Batali
Brined Pork Tenderloin With Romesco Sauce & Saf...
Well Fed
Chorizo Risotto
Basil and Bubbly
Orange Chipotle Risotto In Rice Cooker Or Stove...
Shrimp, Leek And Spinach Risotto
Paul Gayler's Thai Inspired Risotto With Pumpkin