Lemon Risotto with Spring Peas and Sautéed Shrimp

Ingredients

• For the Shrimp
• 1/3 cup buttermilk
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 lemon, zested
• 16 large shrimp, peeled and deveined
• 2 tablespoons olive oil, plus more for finishing
• Salt and freshly ground black
• For the Risotto
• 4 to 6 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, peeled and finely chopped
• 2 ribs of celery, trimmed and finely chopped
• 1 1/2 cups arborio or carnaroli rice
• 1 cup prosecco (or dry white wine)
• 1 cup fresh shelled peas (or thawed frozen peas)
• 1/2 cup Parmigiano Reggiano cheese, freshly grated
• 1/4 cup mint leaves, thinky sliced
• 1 lemon, zest and juice
• Salt and freshly ground black pepper

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