Shrimp Risotto with Preserved Lemon | Cruise Scoop

Ingredients

• 2 tablespoons plus 3 tablespoons plus 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 pound shrimp, shelled and deveined
• 2 tablespoons diced preserved lemon rinds (see recipe below to make your own)
• ½ cup fresh peas
• 1 cup finely chopped shallots
• 2 cups Arborio or Carnaroli rice
• ¾ cup white wine
• 6 cups shellfish stock (see recipe below to make your own)
• Freshly grated pecorino cheese (optional)
• 2 to 3 pounds shrimp shells
• 1 pound lobster shells, broken into pieces
• 3 medium leeks, cleaned and sliced
• 1 medium onion, sliced
• 1 large carrot, chopped
• 1 small fennel bulb, sliced
• 3 quarts filtered water or spring water, cold
• 1 head garlic, halved horizontally
• ½ bunch of thyme
• ½ bunch parsley
• 4 bay leaves
• 1 tablespoon white peppercorns
• 6 lemons
• 5 ounces (about 2/3 cup) kosher or sea salt
• 10 ounces (about 1¼ cup) lemon juice