A Quick Risotto with Veal, Chestnuts, and Mushrooms
In her most recent book, Lidia Cooks from the Heart of Italy, the great Italian cook Lidia Bastianich introduces us to various risottos that don’t require the patient long cooking and stirring as you pour hot liquid into the rice little by little. In this simpler version,you simply stir the rice into hot chicken broth along with the embellishment ingredients, and when it all comes to a boil, slap on the lid, and cook at a brisk simmer for about 17 minutes. And it’s done—a whole delicious and satisfying dinner.
Ingredients
Preparation
Step 1
Heat the oil in a small, heavy pot, and sauté the shallot and mushrooms for about 3 minutes, stirring frequently, until softened. Add the chestnuts,and sauté another minute; then splash in the wine and cook down a little. Add the meat, and salt and pepper to taste, and then pour in the broth. 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. Check and taste. If the rice is just tender and creamy, it is done; if not, add a little more broth and cook another 1–2 minutes. Turn off the heat, and stir in the cheese. Dish up into a warm soup plate.
Variations
Step 2
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.
