Veal Risotto Milanese
Ingredients
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- 4 1/2 cups canned no-salt-added chicken broth, undiluted
- 3/4 pound veal cutlets (1/4 inch thick) ⓘ
- 1 teaspoon ground coriander
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon ground white pepper
- Vegetable cooking spray ⓘ
- 2 teaspoons olive oil ⓘ
- 2 cloves garlic, minced ⓘ
- 1 cup Arborio rice, uncooked ⓘ
- 1/4 cup dry white wine ⓘ
Instructions
- Combine mushrooms and boiling water in a small bowl; let stand 30 minutes. Drain, reserving liquid. Coarsely chop mushrooms; set aside.
- Combine mushroom liquid and broth in a saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
- Cut veal into 1 1/2-inch pieces. Combine veal and next 3 ingredients, tossing lightly. Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add veal and garlic; cook 3 minutes or until browned, stirring occasionally. Remove from skillet, and keep warm.
- Add rice and wine to skillet; cook, stirring constantly, 2 minutes. Reduce heat to medium-low.Add 1 cup simmering broth mixture to rice, stirring constantly until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 40 minutes). (Rice will be tender and will have a creamy consistency.) Add mushrooms, veal, and peas; cook, stirring constantly, until mixture is thoroughly heated. Top with cheese.
Nutrition & Diet Analysis (per serving)
495
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).