Veal Risotto Milanese

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Oxmoor House


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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

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