Preserved Lemon And Spring Vegetable Risotto With Grilled Pernod Shrimp

Ingredients

• 1/4 cup olive oil
• 2 medium onions, chopped
• 1 small fennel bulb, chopped
• 4 cloves garlic minced, about 1 tbsp.
• fine sea salt, to taste
• 2 cups Arborio rice
• 1/2 cup Pernod, or other anise apéritif
• 1/2 cup lemon juice
• 6-8 cups hot chicken stock
• 3 tablespoons unsalted butter
• 1/2 cup mascarpone
• 2 tablespoons rinsed and finely diced preserved lemon rind
• 1/4 cup coarsely chopped mint leaves
• 2 cups peas
• 1 bunch asparagus, chopped into 2-inch lengths and blanched in salted, boiling water
• freshly ground white pepper
• 24 to 32 large, de-veined shrimp, shell on
• 3 tablespoons olive oil
• 2 tablespoons Pernod, or other anise apéritif
• 3 cloves of garlic, minced, about 3 tsp.
• zest of half a large lemon
• 2 teaspoons finely chopped rosemary leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

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