Saffron Risotto with Lamb Chops Scottadito

Clean and trim the fat off the lamb chops and place them in a plate. Season with pepper, rosemary, sage, and thyme and let them absorb the flavors. Remove the seeds and membranes from the chili peppers, then chop them. Cook them in a saucepan along with 1/3 pound of thinly sliced onion, salt, and a ladle of vegetable broth until it all is reduced to a dense sauce. Top off with chopped parsley. Meanwhile, prepare the risotto: Chop the rest of the onion and sauté in a little olive oil, then briefly brown the rice in it. Add a splash of white wine and let it evaporate. Add salt and 1 saffron thread, then continue cooking the rice, gradually ladling in the hot vegetable stock (about 1 1/2 quarts). About 5 minutes before it is cooked (the risotto will be ready in 15-17 minutes), add the diced bell peppers. At the same time, grill the lamb chops; once cooked, season with salt. Serve the risotto al dente and when still dense and creamy (“all’onda”), garnished with the lamb chops. Serve the onion sauce on the side, so everyone can season to taste.