Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto

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1 quart chicken stock

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 wine

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 (recommended: Polaner brand)

3 tablespoons balsamic vinegar

1/2 teaspoon cracked black pepper, eyeball it in your palm

Salt