Cook the pork cheek in a non-stick pan until crispy.

Heat the butter in a heavy-based pan and stir in the rice, coating it and cook until it starts to colour.

Continue to cook by gradually adding the stock. When three-quarters cooked, add 15 g finely ground pepper.

When the risotto is cooked ‘al dente’, remove from the heat and beat in the pecorino a little at a time and the remaining pepper until it is creamy.

If necessary add a little stock.

Serve the risotto on warm plates, sprinkled with coarsely ground peppercorns and garnish with the crispy pork cheek.