For the Vegetable Broth
- 1 red onion
- 2 carrots
- 2 sticks celery
- parsley stalks
- Roughly chop the vegetables and herbs.
- Put all the cut vegetables, herbs and salt in a large saucepan with water and boil for about 20 minutes.
- Remove from heat, filter the broth and set aside for use later.
For the Red Mullet Sauce
- bones from a red mullet
- 1/2 an onion
- 1 stalk celery
- 1 carrot
- 200g peeled tomatoes
- 40g cognac
- black pepper
- Put the vegetables with the red mullet bones in a saucepan and brown them.
- When everything is well coloured, flambé with the cognac.
- Add some of the vegetable broth from the step above, along with the tomatoes and boil for about 40 min.
- Strain the sauce and reduce.
- When the sauce is well reduced, season with salt and pepper.
For the Parsley Powder
- handful of parsley
- Dry the parsley in the oven at 65 ° C for about 20 minutes.
- When it is dry, chop it or mix it with a blender to obtain a fine powder.
For the Gremolata
- 1 bunch of parsley
- 1 clove of garlic
- zest of half a lemon
- Finely chop all the ingredients with a knife or food processor.
- Set aside for later use.
For the Risotto
- 240g Carnaroli rice
- 1g saffron
- 4 red mullet fillets
- 20g parsley powder (from above)
- 20g gremolata (from above)
- 60g red mullet sauce (from above)
- vegetable broth (from above)
- Toast the rice with a drizzle of olive oil. When the rice grain is hot to the touch, add some vegetable broth to start cooking the risotto.
- Cook the rice for about 14/15 minutes over moderate heat, gradually adding the broth that the rice needs.
- Three-quarters of the way through cooking, add the saffron.
- Once the risotto is cooked, whisk over the heat off with olive oil.
- Cook the red mullet fillet by searing it on the skin side and finishing in the oven for about 4 minutes.
- Serve the risotto on plates, top with the cooked mullet fillet (1 per person).
- Sprinkle the gremolata and the parsley powder over the risotto and serve with a spoonful of red mullet sauce to complete the dish.