Lodge

Ingredients for Risotto

• 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 pound jumbo lump Gulf crabmeat

Ingredients for Risotto

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 4 fresh Gulf flounder filets
• Salt and freshly ground pepper to taste
• Chef Danie's House Seasoning
• 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

Garnishes

• micro greens
• Parmesan cheese curls

Preparation Directions

1. Add olive oil and butter to a 12" cast iron skillet set over medium heat.
2. Add garlic and cook for 2 minutes.
3. Add rice and cook until rice looks toasty and opaque.
4. Add white wine. When wine has been absorbed begin adding chicken broth, 1 cup at a time, allowing rice to fully absorb liquid each time before adding more. Continue to add broth and cook down until the rice is starchy and fully cooked.
5. Add tomato and stir.
6. Add cream and Parmesan cheese.
7. Add crabmeat and fold gently to inforporate. Remove from heat.

Preparation Directions

1. Add olive oil and butter to a 12" cast iron skillet set over medium heat.
2. Add garlic and sauté for 2 minutes.
3. Season the top sides of the flounder filets with salt, pepper, and Danie's house seasoning. Add to pan, seasoned side down, and cook for 3 minutes. Season bottom sides of filets as above and flip over in pan. 
4. Add wine. Cook for an additional 3 minutes, or until fish flakes. Heat a low broiler. 
5. Divide tomato slices and cheese slices atop the flounder filets.
6. Place pan under broiler long enough for the cheese to melt over the fish.

Presentation

1. For each portion, cover the bottom of a plate with crab risotto.
2. Top with flounder.
3. Top with fresh micro greens and Parmesan cheese and serve.