Gulf Flounder Caprese with Crab Risotto | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 cups Arborio rice
• 1 cup white wine
• 2 (32-ounce) cartons low sodium chicken broth
• 1 large tomato, preferably Creole, chopped
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 lb jumbo lump Gulf crabmeat
• 2 tablespoons olive oil
• 4 fresh Gulf flounder filets
• salt and freshly ground pepper to taste
• Chef Danie's House Seasoning (Capone's online store)
• 1/2 cup white wine
• 1 large tomato, preferably Creole, cut into 8 thin slices
• 1 bunch fresh basil leaves
• 2 balls fresh mozzarella cheese, each sliced into 4 even pieces