Veal Risotto Milanese

• 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.

porcini mushrooms, boiling water, salt, veal cutlets, ground coriander, salt, ground white pepper, vegetable cooking spray, olive oil, garlic, arborio rice, white wine, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/veal-risotto-milanese (may not work)