...Back to my dinner....Since I have a TON of homework this semester Kevin made dinner tonight. He did an AWESOME job! We had pan-seared flounder with white wine risotto. Here's his recipe:
Pan Seared Flounder
4 Flounder Fillets
2 Cups Flour
1 Teaspoon Paprika
1 Teaspoon Garlic
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Parsley
1 Large Egg
1 Tablespoon Milk
2 Tablespoons Olive Oil
Dip each flounder fillet in mixture of egg and milk. Then, mix flour, paprika, garlic, salt, black pepper and parsley. Coat each fillet with flour mixture. Turn burner to medium high heat and add olive oil to pan. Pan fry each fillet each side approximately 3-5 minutes on each side until cooked thoroughly.
White Wine Risotto
1-2 cloves garlic, minced
1-2 Tbls un-salted butter
2 Tbls olive oil
2 cups Arborio
12 Dry White Wine
1 49.5-oz can chicken broth, low sodium
5 oz Parmesan, shredded
Ground pepper to taste
Place the chicken broth in a pot and heat to just below simmering. In a large saute pan, heat 2 Tbls of butter plus 2 Tbls of olive oil over medium-high heat. Add the minced garlic and saute for 1 minute. Add rice and saute for 2-3 minutes, stirring constantly with a wooden spoon. Turn the heat up to high, pour in the wine, and stir constantly until the wine is nearly absorbed. Ladle about 1 cup of the warm stock into the rice. Cook for about 2 minutes, stirring often, until the stock is almost completely absorbed. Add more stock, a cup at a time, stirring gently until the broth is absorbed by the rice, before adding the next cup. After about 15 minutes, begin tasting the rice. At this point add the stock with caution and in smaller quantity. The rice should be firm, yet cooked through. Turn heat down and stir in the cheeses and ground pepper to taste. Enjoy!
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