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.

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.