Ingredients

• 1 quart chicken stock or chicken broth
• 2 tablespoons Extra-Virgin Olive Oil, divided, plus some for drizzling
• 2 tablespoons butter, divided
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 cup Arborio rice
• 1/2 cup white rice
• 1 cup peas, defrosted
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
• 2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish
• Handful flat-leaf parsley, chopped
• 4 loin lamb chops, each 1 1/2 inches thick
• 1 shallot, thinly sliced
• 1/2 cup black cherry all fruit preserves
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon cracked black pepper
• Salt

Directions

Place the stock in a small pot and warm it up over medium-low heat.

Place an oven rack 8 inches from broiler and preheat broiler to high. Heat 1 tablespoon extra-virgin olive oil with a tablespoon of butter in a medium skillet over medium to medium-high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes, then add the Arborio rice and cook a minute more. Add wine and cook it all away, 1 minute. Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving. Add in cheese, chopped mint and parsley just before serving.

When the risotto is half-cooked, 10 minutes from being done, drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan. Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallots, 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper. Heat to a bubble, then remove from heat and add remaining pat of butter. Whisk butter into sauce.

Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops and garnish plates with extra sprigs of mint.