Veal Risotto Milanese


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4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 434
Caloriesfromfat 15 %
Fat 7.3 g
Satfat 2.3 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 28 g
Carbohydrate 57.8 g
Fiber 0.0 g
Cholesterol 75 mg
Iron 0.0 mg
Sodium 421 mg
Calcium 0.0 mg


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
1 (10-ounce) package frozen English peas, thawed
1/4 cup freshly grated Parmesan cheese


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.


Oxmoor House Cooking Light Collection

January 1996
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