- 1 quart chicken stock
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 cup Arborio rice
- 1/2 cup white wine
- 1 cup frozen peas
- 1/2 cup grated Parmesan-Reggiano cheese
- 2 tablespoons chopped fresh mint, plus a few sprigs for garnish
- a handful fo fresh 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
Warm stock over medium-low heat.
Place oven rack 8 inches from the broiler and preheat broiler to high.
In a medium skillet over medium to medium-high heat, melt a tablespoon of the butter with a tablespoon of the oil. When the pan is hot, add the onions and garlic and cook for 2-3 minutes, then add the Arborio and cook for a minute more. Add the wine and cook it all away, 1 minute. Add a few ladles of warm stock and let the rice absorb it, stirring occasionally. THe risotto will take 22 minutes to cook. Add a ladle of broth as each addition is absorbed, until the risotto is starchy, creamy, and cooked to al dente. Add the peas when the risotto is just about al dente., the last minute or tow. Add the cheese, mint and parsley just before serving.
When the risotto is half cook, 10 minutes from being done, drizzle the lamb chops with oil and arrange them on a slotted broiler pan. Place the chops under the hot broiler and cook for 8-10 minutes for medium rare. Place a tiny pan on th stove over medium heat. Ad dthe remaining oil and shallots to the pan. Cook the shallots for 2 minutes, then add the preserves and whisk them together with the balsamic vinegar and black pepper. Heat them to a bubble, then remove them from the heat and add the remaining tablespoon of butter. Whisk the butter into the sauce.
Season risotto with salt to taste.
Rachael Ray