First let's get the risotto going. Put a saucepan on at medium high with two tablespoons of good extra virgin olive oil or make it 1 of the oil and 1 of butter. Chop up the onion or shallot and add to the pot. Cook until the onion is translucent. Add the rice, salt and pepper, stir to get the rice all coated with the oil.

Stir in the wine and cook until the wine has reduced to the top of the rice. Add about half of the broth and simmer until the rice has absorbed most of the broth. Stir pretty often so the rice doesn't stick to the bottom of the pot. Add the remaining broth and stir. When that has been absorbed test it by taking a few kernels of the rice and chewing them. The best is if they are soft on the outside and chewy in the middle.

Multi-task while the rice work is going on and put the egg(s) and an equal volume of milk in a shallow serving bowl then whisk them together. In another shallow serving bowl put the flour, the dried dill weed, the red pepper flakes, the lemon zest, the garlic powder, salt and black pepper and 1/2 of the grated parmesan cheese. Mix it all together with a table fork or a whisk. Put the filets in the egg mixture. Put a skillet on at medium high and enough plain olive oil or vegetable oil to get about 1/8" deep.

Put the broccoli and 1/2 of the Parmesan cheese in the rice pot and stir it all together. Reduce the rice to medium low and stir occasionally as you fry the fish. Dip and pat the filets in the flour mixture and carefully lay them in the skillet. As soon as the flour coating is brown carefully turn the filets over and cook the other side. Remove them to a plate lined with paper towels. If you have to do the fish in batches just set the oven to the lowest it can go and put the cooked ones in the oven while you fry the rest.

Serve up your Fried Filet of Sole and your broccoli Risotto with some Tarter sauce and a lemon wedge. A chilled California Vermentino or an Italian Pinot Grigio would go great with this real good meal.