Step 1

Place a large pan or Dutch oven over a medium heat and add the ghee. Once it is shimmering, add the rice grains and 20-30 grinds of freshly cracked black pepper and cook for 3-4 minutes or until they start to become a little bit translucent. You can add a bit of extra ghee or oil here if you need it.

Step 2

Once the grains are toasted, add the white wine to the pan. Stir and allow it to be absorbed by the grains. Once it has, add a ladle full of warm stock. Stir gently and allow the stock to be absorbed by the grains. Repeat this process until you have used 750ml of stock. From here, assess: is the rice cooked through but firm? Are there any undercooked grains? Does the risotto have a creamy, saucy texture without being sloppy? Add the extra stock, if necessary, to achieve this consistency.

Step 3

Once you’re happy with the consistency, take the risotto off the heat. Stir in the extra ghee and allow it to incorporate. Next, stir in the cheese in batches, adding a splash of extra stock if necessary to achieve a creamy risotto that still holds its shape. Add extra cracked pepper here to achieve your desired pepperiness. I generally use about 1/2 - 1 Australian tablespoon worth of cracked pepper, but I love pepper. Add yours to your own personal taste.

Step 4

Serve with extra grated cheese and pepper and drizzle over some melted garlic ghee to finish.