Preparation

• 1.

  In a small saucepan, heat the chicken broth and keep it warm over low heat.

• 2.

  In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

• 3.

  Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to soak up the flavors and become slightly translucent.

• 4.

  Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.

• 5.

  Add the saffron threads to the warm chicken broth. Gradually add the broth to the rice, one ladle at a time, stirring consistently until the liquid is almost absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the risotto is creamy and the rice is al dente.

• 6.

  Remove the risotto from heat and stir in the butter, Parmesan cheese, salt, and pepper. Cover and set aside to keep warm.

• 7.

  While the risotto is cooking, prepare the lamb chops. In a small bowl, combine the chopped rosemary, thyme, lemon juice, lemon zest, salt, and pepper with the remaining olive oil to form a marinade. Rub the mixture onto both sides of the lamb chops and let them marinate for at least 15 minutes.

• 8.

  Preheat a grill or grill pan over medium-high heat. Grill the lamb chops for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let the lamb rest for a few minutes before serving.

• 9.

  Serve the saffron risotto on plates topped with grilled lamb chops and a sprinkle of fresh parsley. Enjoy!