Pesto and Roasted Tomato Risotto (Recipe created in collaboration with Gozney)

Slice the fennel and onion into thin half moons. Add to a shallow frying pan along with the Lunaio olive oil and cold water.

Turn on the Gozney and put the pan with the onion and fennel in as the oven heats up. This should take around 30 minutes. The vegetables should be soft and translucent without any colour so they are sweet.

Once the water has dissolved, add the entire pack of Seggiano Carnaroli Ristotto Rice. Stir together.

Add half of the stock, return to the Gozney and cook for around 40 minutes, stirring every 10 minutes. Add the remaining stock when needed and turn off the Gozney to cook in the residual heat.

Remove from the Gozney and stir through the pesto, ricotta and rocket.

Serve immediately topped with shaved parmesan and the Seggiano roasted tomatoes in olive oil.

Turn any leftovers into Arancini balls!