Veal Risotto Milanese Recipe

Name: Veal Risotto Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Veal Risotto Milanese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Risotto Milanese

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