Shiitake Risotto infused with Chimayó Chili

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 Teaspoon celery seeds