INGREDIENTS (4 servings)

arborio rice 10 oz / 8 mullet filets / 2 shallots / 1 glass of white wine / vegetable broth / mascarpone / grated parmesan / 1 red pepper / 2 garlic cloves / 1 spoonful of vinegar / 2 spoonfuls of vermut / saffron / parsley / extravirgin olive oil

Mix the saffron with 5 spoonfuls of oil and marinate 4 mullet filets in the fridge. For the sauce, heat some oil in a pan with garlic and the diced red pepper, on high heat for 5 minutes, then add the vinegar and let simmer. Pour the vermut and simmer again, add half a glass of the vegetable broth to soften the red pepper during the cooking. Once they are ready, blend them and add slat and pepper. To prepare the risotto, brown the sliced shallots in some oil, add the 4 remaining mullets and sauté them till they fell apart, add the rice, let it toast, then simmer with white wine. Season with salt, and let it cook adding the broth when necessary. When ready add the mascarpone and the parmesan and mix till creamy. For the filets, heat a pan and add the marinated filets. Place the risotto in a plate with the mullets on top and the sauce on the side