1. Prepare the stock by dissolving 20 g of product in 1 l of boiling water.
2. Toast the rice in a high sided pan. Add the boiling stock gradually and continue to cook.
3. After about 6 minutes add a spoonful of Pecorino Romano sauce.
4. When cooked stir in the remaining Pecorino Romano sauce and add a generous amount of black pepper.
5. Spread the pistachio sauce over the base of the serving plate and lay the risotto on top.