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