Pepperonata risotto with seared lamb rump

Preheat the oven to 180 degrees.

In one pan, heat the stock. Keep this warm while preparing the rest.

In a large heavy based pan, heat one tablespoon of oil over a low heat.

Add the onion, garlic, celery and gently fry for out 15 minutes until completely soft but not coloured.

Stir in the pepperonata and cook until the juices have evaporated and the smell is fragrant.

In the meantime, heat an ovenproof pan over a high heat with a little olive oil. Sear until browned all over.

Place the pan with the lamb in the oven to finish cooking 20 minutes at 180 degrees.

Add the rice and turn the heat up to medium. It will lightly fry so keep stirring it until it looks translucent.

Add the wine and keep stirring until it has evaporated - it should smell fantastic and the alcohol will cook off.

Add in a ladle of stock, turn the heat to a simmer. Stir slowly and constantly, massaging the starch out of the rice. Allow each ladleful to be absorbed before adding the next.

Carrying on adding stock until the rice is cooked soft, but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.

Remove the pan from the heat, add the Parmesan then stir well.

Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be.

Meanwhile, remove the lamb from the oven and let rest before slicing.

Serve with a spoonful on the plate, the sliced seared lamb on top and pile of broccolini on the side.