Shiitake Risotto infused with Chimayó Chili
By Amanda Powers
Shiitake Risotto infused with Chimayó Chili Recipe
By https://www.foodandwine.com/
Prep time:
45 minutes
Cook time:
1 hr 30 min
Servings:
4
Ingredients
- 6 Whole black peppercorns
- 1 TableSpoon Salt
- 2 Tablespoons canola oil
- 2 Small shallots, minced
- ¾ Cup arborio rice
- 1 Teaspoon pure chile powder (Chimayó or ancho)
- 1 Bay leaf
- 4 Large shiitake mushrooms, stemmed, caps thinly sliced
- 1 Tablespoon heavy cream
- 1 Tablespoon unsalted butter
- ¾ Cup grated Parmesan cheese Freshly ground pepper
- 4 Quarts water
- 1 Cup white wine
- 1 Large onion, halved
- 1 Large tomato, halved
- 1 Large carrot, quartered
- 1 Zucchini, halved
- 1 Yellow squash, halved
- 1 Leek, halved
- 2 Thyme sprigs
- 2 Rosemary sprigs
- 2 Garlic cloves, crushed
- 1 Bay leaf
- 1 Teaspoon celery seeds
Instructions
- Simmer a flavorful stock by boiling water with wine, onion, tomato, carrot, zucchini, squash, leek, mushrooms, thyme, rosemary, garlic, bay leaf, celery seeds, peppercorns, and salt. After 40 minutes, strain the stock, freeze a portion, and keep the rest simmering for later use.
- In a saucepan, sauté shallots in oil, then add rice, chile powder, and bay leaf, stirring for 2 minutes. Gradually add hot stock, stirring until absorbed. Repeat until rice is tender and the mixture is creamy, creating a delicious risotto.
- In a skillet, brown shiitake mushrooms in oil for 5 to 6 minutes. Combine the mushrooms, cream, butter, and cheese with the prepared risotto. Season with salt and pepper before serving.