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Name: Preserved Lemon and Spring Vegetable Risotto with Grilled Pernod Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: for the risotto:; 1/4 cup olive oil; 2 medium onions chopped; 1 small fennel bulb chopped; 4 cloves garlic minced about 1 tbsp.; fine sea salt; 2 cups Arborio rice; 1/2 cup Pernod or other anise ap�ritif; 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 wat; freshly ground white pepper; for the shrimp:; 24 to 32 large de-veined shrimp, shell on; 3 tablespoons olive oil; 2 tablespoons Pernod or other anise ap�ritif; 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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INGREDIENTS

for ; the risotto:
1/4 cup olive oil
2 medium onions ; chopped
1 small fennel bulb ; chopped
4 cloves garlic minced ; about 1 tbsp.
fine ; sea salt
2 cups Arborio rice
1/2 cup Pernod ; or other anise ap�ritif
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 wat
freshly ; ground white pepper
for ; the shrimp:
24 to 32 large ; de-veined shrimp, shell on
3 tablespoons olive oil
2 tablespoons Pernod ; or other anise ap�ritif
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

Servings

INSTRUCTIONS

1. In a shallow pan just large enough to hold the shrimp, mix the shrimp with the oil, Pernod, garlic, zest, rosemary, salt and pepper. Let the shrimp marinate at room temperature while you make the risotto.

2. Prepare all of your risotto ingredients: blanch the asparagus, heat the stock, chop and measure everything out, placing it all close to hand by the stove. Once you start stirring risotto, there?s no stopping.

3. Heat the olive oil in a large Dutch oven. Add the onion, fennel and garlic and sweat over low heat for about 10 minutes, or until soft and translucent. Season with salt about halfway through.

4. Add the rice and raise the heat to medium high. Stir to coat and slightly toast the rice for about 3 minutes. You should hear a lively crackling in the pot. The rice will take on a shiny, translucent coat.

5. Add the Pernod and lemon juice to the rice and continue stirring until the liquid is almost completely absorbed.

6. Add a ladleful of hot stock to the rice and continue stirring. It?s important to regulate the heat at this point. The rice should neither boil vigorously nor cook too slowly. You?re looking for an even, medium heat that gives the rice a billowy loft and brings some bubbles to the surface.

7. As the stock is absorbed, continue adding it by ladlefuls and stirring. If you watch carefully, you?ll see that toward the end the rice really gives itself over to the liquid, releasing its starch to make a kind of cream. Stop incorporating stock once the rice is creamy but still al dente, cooked but not too soft. This can take between 20 and 30 minutes, and between 6 and 8 cups of stock.

8. Remove the risotto from the heat, and immediately fold in the butter, mascarpone, preserved lemon rind, peas, several grinds of white pepper and most of the mint (save some for garnish). The heat of the risotto will cook the peas. Stir slowly to blend, check a final time for seasoning, and carefully fold in the asparagus. Put a lid on the risotto and let it rest while you quickly grill the shrimp. The risotto will expand slightly in volume, and take on a marvellous sheen.

9. Grill or broil the shrimp for about 60 seconds on each side, or until the flesh is completely opaque.

10. Top each serving of risotto with 4 shrimp, garnish with mint and a flourish of pepper, and serve.

NOTES

well-seared scallops, or fillets of black cod or sea bass will also do very well. NOTES: Depending on the saltiness of both your stock and the preserved lemons, you may need to use up to a tablespoon of salt in this recipe. It�s best to add a little at a time throughout the process, tasting as you go, and seasoning one last time if necessary before serving. You can replace the preserved lemon rind with the zest of a large lemon, but reduce the amount of lemon juice by half if you do. Following the ban on absinthe in 1915, anise-based liqueur became the favourite long-drink of French gourmands from Paris to Marseille. Pour one fifth liqueur to four-fifths water over ice, and serve little picholine olives on the side. Sunshine in a glass.

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Preserved Lemon and Spring Vegetable Risotto with Grilled Pernod Shrimp

for the risotto:
1/4 cup olive oil
2 medium onions chopped
1 small fennel bulb chopped
4 cloves garlic minced about 1 tbsp.
 fine sea salt
2 cups Arborio rice
1/2 cup Pernod or other anise ap�ritif
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 wat
 freshly ground white pepper
 for the shrimp:
24 to 32 large de-veined shrimp, shell on
3 tablespoons olive oil
2 tablespoons Pernod or other anise ap�ritif
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

3. Heat the olive oil in a large Dutch oven. Add the onion, fennel and garlic and sweat over low heat for about 10 minutes, or until soft and translucent. Season with salt about halfway through.

5. Add the Pernod and lemon juice to the rice and continue stirring until the liquid is almost completely absorbed.

9. Grill or broil the shrimp for about 60 seconds on each side, or until the flesh is completely opaque.

10. Top each serving of risotto with 4 shrimp, garnish with mint and a flourish of pepper, and serve.

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Nutrition

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Serving Size: 1 Serving (325g)
Recipe Makes: 6 Servings

Calories: 759
Calories from Fat: 413 (54%)

Amt Per Serving		% DV

	Total Fat 45.8g	61 %
	Saturated Fat 26.3g	132 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 2.2g
Cholesterol 112.9mg		35 %
Sodium 1062.1mg		37 %
Potassium 522.3mg		14 %
Total Carbohydrate 78.6g		23 %
	Dietary Fiber 7g	28 %
	Sugars, other 71.7g
Protein 10.6g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 759

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