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

Preparation

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.