Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 2 star values: 0
  • 1 star values: 0


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place the broth in a small saucepan and keep warm over medium-low heat. Preheat the broiler to high.

  • Heat 1 tablespoon of EVOO, 1 turn of the pan, with 1 tablespoon of the butter in a medium skillet over medium heat. When the pan is hot, add the onion and garlic and cook for 2 minutes, then add the rice and cook for 1 minute. Add the wine and cook it away. Add a few ladles of broth, stirring occasionally and adding more as needed until the risotto is starchy, creamy and al dente, about 22 minutes.

  • Ten minutes before the risotto is done, drizzle the chops with EVOO, season with salt and pepper and arrange on a slotted broiler pan. Place 6 to 8 inches under the broiler and cook for about 5 minutes per side for medium-rare.

  • Meanwhile, place a small pan over medium heat. Add the remaining 1 tablespoon of EVOO, 1 turn of the pan, and the shallot and cook for 2 minutes, then add the preserves, balsamic vinegar and cracked black pepper, and whisk together. Heat to a bubble, then remove from the heat and whisk in the remaining 1 tablespoon of butter.

  • When the risotto is cooked, stir in the peas. Add the cheese, chopped mint and parsley and turn off the heat. Season with salt to taste. Place a serving of risotto in each of 2 shallow dinner plates. Arrange 2 chops alongside each risotto serving and drizzle with the black cherryblack pepper glaze. Garnish with mint sprigs and serve.