Antonio Salvatore’s Risotto with Saffron, Red Mullet and Gremolata

Ingredients

• 1 red onion
• 2 carrots
• 2 sticks celery
• parsley stalks
• salt
• bones from a red mullet
• 1/2 an onion
• 1 stalk celery
• 1 carrot
• 200g peeled tomatoes
• 40g cognac
• black pepper
• handful of parsley
• 1 bunch of parsley
• 1 clove of garlic
• zest of half a lemon
• 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)