Cotoletta with mushroom risotto and orange salad

For the Risotto: Heat about 2 tbsp olive oil in a large deep pan, add the mushrooms and saute for 3-5 minutes. Remove the mushrooms and set aside

Add the shallots and saute for 2 minutes.

Add the rice to the pan with a little more oil and stir to combine with the shallots and evenly coat the rice with oil.

Stir in the wine. Stir it constantly for a good minute til the wine is absorbed.

Add 1 1/2 cups of broth to the pot, stir and let cook on medium til it’s absorbed. repeat every 5 minutes or so with another 1 cup of broth til rice is cooked and broth is gone, but rice still looks wet. About 20 minutes.

Stir in the mushrooms, parmesan and butter. Serve garnished with the green onions

For the Salad: Slice the oranges about 1/4″ thick and place in a mixing bowl.

Thinly slice the onion into half moons, separating the rings. Add to the mixing bowl.

Add olives, oil, salt, pepper. Use a large spoon to toss and combine. Cover and refrigerate til ready to serve.

For The Cotoletta: Set out 3 plates and the cutlets. In the first place use a fork to mix together the eggs and cream. In the second plate add the flour, season with salt and pepper. In the third plate add the breadcrumbs

In a medium skillet heat the oil and butter til bubbling.

Dredge each cutlet in the egg wash, then the flour, then the egg wash again, then the bread crumbs.

Lay gently in the oil and fry for 1-2 minutes until golden brown. Then use a fork to turn and fry the other side.