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1
Place the stock in a small pot and warm it up over medium low heat.
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2
Place an oven rack 8 inches from broiler and preheat broiler to high.
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3
Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat.
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4
When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more.
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5
Add wine and cook it all away, 1 minute.
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6
Add a few ladles of warm broth and let that cook off, stirring occasionally.
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7
The risotto will take 22 minutes to cook.
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8
Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente.
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9
Add peas about 2 minutes before serving.
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10
Add in cheese, chopped mint and parsley just before serving.
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11
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.
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12
Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare.
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13
Place a tiny pan on the stove over medium heat.
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14
Add 1 tablespoon extra-virgin olive oil and shallots to the pan.
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15
Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper.
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16
Heat to a bubble then remove from heat and add remaining pat of butter.
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17
Whisk butter into sauce.
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18
Season the risotto with salt to taste.
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19
Place a generous serving of risotto into shallow dinner plates.
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20
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.
