Cut the Courgette in tiny pieces (same size as your shopped onions)
Clean and dry the Red Mullet, make sure no pin bones are left
Prepare the Shellfish Boillon and keep it warm
Put the Olive oil to heat in a stewpan
Fry the Shallots and Garlic on medium/low heat to soften them for around 5 minutes
Add the rice and increase the heat a bit. Your rice should start getting transparent
Deglace with the white wine and half of the lemon juice and cook until allmost absorbed
Add bouillon to cover the rice and boil over low heat, turn now and then. Make sure the rice dont stick to the pan. Add regulalry more of the boillon without letting the rice dry out between each time. Keep doing this until your rice is al dente. There should still be a little bit of resistance in the rice when you bite it. It should cook approx 20 minutes
When the risotto has been cooking for around 15 minutes, fry the Red Mullets. Heat the butter in a pan and fry the filets with the skin down for 2 minutes and then 30 seconds to 1 minute on the other side.
Add the Courgette and half the Lemon zest to the rice towards the end of the cooking time.
So when your rice is al dente and the last liquid you added has reduced, add grated parmesan and the mascarpone with salt and pepper to taste. Add more zest and lemon juice if needed
Serve the Risotto in individual deep plates with 3 filets of Red Mullet on top and spread thin cuts of parmesan and dill to taste
Notes
If the 1L of Bouillon is not enough, then just add hot water in the rice in the end.