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1
Place the stock in a medium pot and warm it up over medium-low heat.
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2
Place an oven rack 8 inches from the broiler and preheat the broiler to high.
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3
In a medium skillet over medium to medium-high heat, melt a tablespoon of the butter with a tablespoon of the EVOO, once around the pan.
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4
When the pan is hot, add the onions and garlic and cook for 2 to 3 minutes, then add the Arborio and cook for a minute more.
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5
Add the wine and cook it all away, 1 minute.
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6
Add a few ladles of warm stock and let the rice absorb it, 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 as each addition is absorbed, until the risotto is starchy, creamy, and cooked to al dente.
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9
Add the peas when the risotto is just about al dente, the last minute or two.
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10
Add the cheese, mint, and parsley just before serving.
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11
When the risotto is half cooked, 10 minutes from being done, drizzle the lamb chops with EVOO and arrange them on a slotted broiler pan.
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12
Place the chops under the hot broiler and cook for 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 the remaining tablespoon of EVOO and the shallots to the pan.
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15
Cook the shallots for 2 minutes, then add the preserves and whisk them together with the balsamic vinegar and black pepper.
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16
Heat them to a bubble, then remove them from the heat and add the remaining tablespoon of butter.
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17
Whisk the butter into the 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 cherryblack pepper glaze over the chops.
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21
Garnish the plates with extra sprigs of mint.
