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Veal Risotto Milanese

Heart.Foods's picture
Ingredients
  Dried porcini mushrooms 1 Ounce
  Boiling water 1 Cup (16 tbs)
  Canned no salt added chicken broth 4 1⁄2 Cup (72 tbs), undiluted (1/4 inch thick)
  Veal cutlets 1⁄4 Pound (1/4 inch thick)
  Ground coriander 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Arborio rice 1 Cup (16 tbs), uncooked
  Dry white wine 1⁄4 Cup (4 tbs)
  Frozen english peas 10 Ounce, thawed (1 package)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Veal
Interest: 
Healthy

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