A Quick Risotto with Veal, Chestnuts, and Mushrooms

Name: A Quick Risotto with Veal, Chestnuts, and Mushrooms
Ingredients: 2 teaspoons light olive oil; 1 small shallot, minced; 3 smallish cremini mushrooms, chopped; 3 or 4 chestnuts, chopped; A splash of white wine; 1/2–3/4 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

December 9, 2011

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.

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