Chimayo chile risotto with shiitake mushrooms

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Recipe: Chimayó-Chile Risotto with Shiitake Mushrooms HEALTHYVEGETARIAN 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

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.
NOTES One Serving 336 cal, 14 gm total fat, 4.1 gm saturated fat, 46 gm carb, 1 gm fiber.

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