Preserved Lemon And Spring Vegetable Risotto With Grilled Pernod Shrimp

By Food52
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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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