Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 20 minutes INGREDIENTS 250g. Carnaroli rice 500gr. 200g red mullet. 100g small squid. 100g pumpkin flowers. 10g of red tomatoes. parsley, garlic 40g. extra virgin olive oil 1 carrot 1 onion celery 125ml. dry white wine salt, pepper, chili pepper PROCEEDINGS -------------------------- Peel the squid by removing the bag and the tooth.
Clean the fish removing the entrails. Sfilettatele and pick the bones in a pot along with onion, carrot and celery already 'cleaned by covering them with six cups of water to prepare the broth. Put on the heat and simmer for about 40 minutes. Blanch tomatoes in boiling water to peel them more 'easily, then cut into cubes.
Cut into strips the flowers. Peel and chop the parsley with a knife. In a saucepan fry risotto with extra virgin olive oil two cloves of garlic, lightly crushed with the shirt along with a whole chili pepper. Cook a few minutes, then remove the cloves of garlic and chili pepper and add the rice.
Leave toast a few minutes, add the fillets of red mullet and squid, pour the wine and let evaporate. Cook the rice adding, as it is absorbed, ladle of fish stock and filtered hot. Five minutes before the risotto is ready, add the diced tomatoes, zucchini flowers into strips, stirring gently.
Taste, adjust salt and pepper and sprinkle with fresh chopped parsley. TIP mullet fish are delicious but also very delicate, therefore be 'consumed fresh. They are also particularly rich in bones, so I suggest you add them already 'reduced to fillets. 
Clean the fish removing the entrails. Sfilettatele and pick the bones in a pot along with onion, carrot and celery already 'cleaned by covering them with six cups of water to prepare the broth. Put on the heat and simmer for about 40 minutes. Blanch tomatoes in boiling water to peel them more 'easily, then cut into cubes.
Cut into strips the flowers. Peel and chop the parsley with a knife. In a saucepan fry risotto with extra virgin olive oil two cloves of garlic, lightly crushed with the shirt along with a whole chili pepper. Cook a few minutes, then remove the cloves of garlic and chili pepper and add the rice.
Leave toast a few minutes, add the fillets of red mullet and squid, pour the wine and let evaporate. Cook the rice adding, as it is absorbed, ladle of fish stock and filtered hot. Five minutes before the risotto is ready, add the diced tomatoes, zucchini flowers into strips, stirring gently.
Taste, adjust salt and pepper and sprinkle with fresh chopped parsley. TIP mullet fish are delicious but also very delicate, therefore be 'consumed fresh. They are also particularly rich in bones, so I suggest you add them already 'reduced to fillets.
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