Put the grated Parmigiano and water in a large pan and slowly heat to 80°C (176°F). It is very important that the temperature does not exceed 90°C (194°F).

When the cheese starts becoming stringy, remove the pan from the heat.

Let it cool to room temperature. Reheat it to 80°C (176°F) again and let it cool.

Cover and chill in the fridge overnight, or for 8 hours.

The liquid should separate into 3 densities: a creamy Parmigiano paste on top, milky Parmigiano liquid in the middle and solid Parmigiano proteins on the bottom.

Separate the layers.

Strain the stock and reserve the creamy paste aside.

Discard the solids.

Crush the peppers and vacuum-pack them with the water.

Leave it at 20°C (68°F) for 24 hours.

Place the liquid in a rotary evaporator and distillate at 24°C (75°F).

Put the distillation in a vaporizer and keep cool.

Place the Parmigiano stock in a pan and keep it warm.

Toast the rice in a separate saucepan with a little olive oil.

Begin by moistening the rice with one ladle of Parmigiano stock at a time and stirring, as for a classic risotto.

Three quarters of the way through cooking start adding a spoon of Parmigiano cream and the rest of the black pepper oil. When the rice is almost cooked, work in the rest of the parmigiano cream and the rest of the black pepper oil.

Leave it for 1 minute to rest in the pan, still stirring.

Pour the risotto on to a plate and flatten it, then spray the pepper distillation over the risotto to enhance the pepper flavour.