Flounder and Risotto

Both of these were easy to make, delicious and very fresh!

Quick and Easy Flounder

Take 3 flounder filets and put them in a baking dish.
Drizzle them with olive oil, then sprinkled on some dill, chives and parsley.
Then crush about 1 clove of garlic over each.
Let them sit in the fridge for an hour before baking on 375 for 12 minutes.

Risotto

Ingredients:
- 1 shallot, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of butter or 2 tbsp olive oil or 1 tbsp each
- 4-5 cups of chicken broth (vegetable broth for vegetarians)
- 1/4 cup dry white wine
- 1 cup arborio rice
- freshly grated parmesan cheese
- freshly chopped parsley (about 3 tbsp)
- black truffle oil (optional)

Cooking risotto requires constant attention and stirring.
- To start, heat your chicken broth in a large pot. Keep warm
- Melt butter in a large skillet over medium heat. Add the shallots and garlic and saute
- Add the rice and toss to coat
- Add the white wine and stir until all of the liquid is absorbed
- Add the chicken broth (1 ladle) and stir until all of the liquid is absorbed. Repeat this until you have used almost all of the broth - it should take about 17-25 minutes.
- When you add the last ladle of broth, also add the parsley, but only let the broth absorb halfway and then add your cheeses. Optional: Top with 1-2 tablespoons of black truffle oil.