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Veal Risotto Milanese

Yield 4 servings.


  • 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

Nutrition 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

How to Make It

  1. Combine mushrooms and boiling water in a small bowl; let stand 30 minutes. Drain, reserving liquid. Coarsely chop mushrooms; set aside.

  2. 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.)

  3. 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.

  4. 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.

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