“We like to cook with ingredients from our weekly cornucopia of farmers’ market goodies,” says Amanda Powers of Enchanted Farms Mushrooms. “Chimayó chile is distinct and can often be found at the markets, hopefully next to some shiitake. The smoky, umami flavors coupled with the chile give the risotto a nice, familiar New Mexican taste.”

STOCK

  • 6–8 cups water
  • ¼ cup white wine
  • 1 medium onion, peeled and halved
  • 1 small tomato, halved
  • 1 carrot, quartered
  • ½ zucchini, halved
  • ½ yellow squash, halved
  • 1 leek, halved
  • 1 thyme sprig
  • 1 rosemary sprig
  • 2 garlic cloves, peeled and crushed
  • 1 bay leaf
  • ¼ teaspoon celery seeds
  • 2 whole black peppercorns
  • 1 tablespoon salt

RISOTTO

  • 2 tablespoons olive oil, plus more for browning shiitakes
  • 2 small shallots, minced
  • ¾ cup arborio rice
  • 1 teaspoon pure red chile powder (Chimayó or ancho)
  • 1 bay leaf
  • 1 cup shiitake mushrooms, stemmed, caps thinly sliced
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter
  • ¾ cup grated Parmesan cheese
  • Salt and freshly ground pepper, to taste

Serves 4

1. Add all stock ingredients in a pot and bring to a gentle boil. After 40 minutes, strain the stock.

2. In a large saucepan over medium heat, heat oil and sauté shallots until translucent. Add arborio rice, chile powder, and bay leaf, stirring for 2 minutes.

3. Gradually add hot stock, ¼ cup at a time, stirring until absorbed. Repeat until rice is tender and the risotto mixture is creamy.

4. In a skillet, brown shiitake mushrooms in oil for 5 to 6 minutes. Combine the mushrooms, cream, butter, and Parmesan cheese with the prepared risotto. Season with salt and pepper before serving.

This recipe originally appeared in "Shroom Boom" by Lynn Cline.