5 Cook risotto
Add 1/4 of the stock and stir until it has absorbed. Continue to add the stock, a little at a time. After 15 min, add the cashew cream. Continue cooking, stirring continuously, for a final 5-7 min or until all the stock is absorbed and the rice is cooked 'al dente'. Add a bit more water, if needed. Grind the peppercorns. Stir in 2/3/4 tsp ground pepper (spicy!) into the risotto.