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Veal Risotto Milanese Recipe
|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)|
Serving size: Complete recipe
Calories 1389 Calories from Fat 217
% Daily Value*
Total Fat 31 g48.2%
Saturated Fat 10.5 g52.6%
Trans Fat 0 g
Cholesterol 117.4 mg
Sodium 1947.4 mg81.1%
Total Carbohydrates 190 g63.3%
Dietary Fiber 15.4 g61.7%
Sugars 26.6 g
Protein 75 g149.7%
Vitamin A 119.6% Vitamin C 92.4%
Calcium 54.1% Iron 33.4%
*Based on a 2000 Calorie diet
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.