Preserved Lemon and Spring Vegetable Risotto with Grilled Pernod Shrimp

Name: Preserved Lemon and Spring Vegetable Risotto with Grilled Pernod Shrimp
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, 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; for the shrimp; 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