Risotto, Pesto and More …

January 3, 2012: Rotary was full of excitement on Tuesday. We kicked off the new year with a cooking demonstration by Chef Kyle Hinton of Iron Gate Catering, who prepares our delicious lunches every Tuesday.

Chef Kyle demonstrated how to prepare panko fried tilapia, risotto, topped with basil pesto, and green beans.

The risotto was slow cooked with chicken stock and sautéed white onions. (stirring frequently). After the risotto has thickened reduce heat and add parmesan cheese, sundried tomatoes, and black pepper.

Tilapia was seasoned with salt and pepper then breaded with panko bread crumbs, a cup of parmesan cheese, and Italian seasoning. Then lightly fried in olive oil until golden brown.

Basil Pesto: Blend fresh basil, pine nuts, parmesan cheese, salt and pepper in the blender until it forms a paste.

Fresh Green beans were seasoned with salt and pepper then stir fried in Olive Oil.

The risotto was topped with the tilapia, then the pesto was drizzled over the tilapia and around the plate add green beans.

We appreciate Chef Kyle sharing some of his cooking tips with us. Hopefully, some of us can try this delicious meal at home.

Submitted by Katie McCravy, Keyway Committee