Veal Risotto Milanese
|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|
|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)|
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.