Chimayo-Chile Risotto with Shiitake Mushrooms

Name: Chimayo-Chile Risotto with Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Chimayo 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

Servings: persons

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 Chimayo 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

1
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.
2
Reduce the heat to moderately low and simmer for 40 minutes.
3
Strain the stock into a large heatproof bowl.
4
Transfer 4 cups of the stock to a small saucepan and freeze the rest for another use.
5
Bring the reserved stock to a simmer and keep hot.
6
In a heavy, medium saucepan, heat 1 tablespoon of the oil.
7
Add the shallots and cook over moderately high heat, stirring constantly for 1 to 2 minutes.
8
Add the rice, chile powder and bay leaf and cook, stirring for 2 minutes.
9
Add 1 cup of the hot stock and cook, stirring frequently, until it is nearly absorbed.
10
Continue adding stock, 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more.
11
The risotto is done when the rice is tender and the liquid is creamy.
12
Meanwhile, in a medium nonstick skillet, heat the remaining 1 tablespoon of oil.
13
Add the shiitakes and brown over moderately high heat, 5 to 6 minutes.
14
Stir the shiitakes, cream, butter and cheese into the risotto.
15
Season with salt and pepper and serve.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 quarts water, 1 cup dry white wine, 1 large onion, halved, 1 large tomato, halved, and more.

Yes, Chimayo-Chile Risotto with Shiitake Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!