A Quick Risotto with Veal, Chestnuts, and Mushrooms

• 2 teaspoons light olive oil
• 1 small shallot, minced
• 3 smallish cremini mushrooms, chopped
• 3 or 4 chestnuts, chopped
• A splash of white wine
• 1/23/4 cup leftover braised veal, cut in small chunks
• Salt and freshly ground pepper
• 2/3 cup chicken broth or water, plus more if needed
• 1/3 cup short-grain rice, such as Arborio
• 2 tablespoons grated Parmesan

1. Heat the oil in a small, heavy pot, and saute the shallot and mushrooms for about 3 minutes, stirring frequently, until softened.
2. Add the chestnuts,and saute another minute; then splash in the wine and cook down a little.
3. Add the meat, and salt and pepper to taste, and then pour in the broth.
4. When it comes to a boil, stir in the rice, turn the heat down to a lively simmer, cover, and cook for about 17 minutes.
5. Check and taste.
6. If the rice is just tender and creamy, it is done; if not, add a little more broth and cook another 12 minutes.
7. Turn off the heat, and stir in the cheese.
8. Dish up into a warm soup plate.
9. This is a recipe to play with and vary according to what cooked meat, poultry, or seafood you may have left over and what vegetables you have on hand.

light olive oil, shallot, mushrooms, chestnuts, white wine, veal, salt, chicken broth, shortgrain rice, parmesan

Taken from www.epicurious.com/recipes/food/views/a-quick-risotto-with-veal-chestnuts-and-mushrooms-378434 (may not work)