Brown the chopped onion with a trickle of oil, add the rice and toast it.
Start adding the hot stock a little at a time, adding more as the previous ladle is absorbed.
Grate the pecorino, grind the pepper (leaving some grain aside) and add them to lard in a bowl.
Stir, then add a little broth to mix everything perfectly.
Towards the end of cooking, add the pecorino mixture to the rice to cream it and add salt if necessary.
Decorate the cheese and pepper risotto with the pepper kept aside and serve immediately.
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