To make the vegetable stock, heat a large saucepan over medium heat and add 1 tablespoon of olive oil. Add the mirepoix and sweat in the pan until softened but not coloured. Top with 2 litres of water and simmer for 30 minutes. Strain the stock, discarding the solids.

Reserve about 80g of the peas and cook the remainder in 500ml of boiling salted water for 2-3 minutes. Strain the peas over a bowl to save the water. Add the peas to a food processor and blend on high speed until completely smooth, adding a little of the cooking water as necessary until a pourable consistency. Reserve about 250g of puree for the risotto.

For the black garlic puree, peel the skin off the garlic and add the cloves to a food processor with 50ml of water and the balsamic vinegar. Blend until smooth, adding more water if necessary.

Add the stock to a medium saucepan and bring to a simmer.

Place a heavy-based saucepan over a medium-high heat and add 2½ tablespoons of olive oil. Add the onion and garlic and sweat until softened and translucent but not coloured. Add the rice and stir constantly until it is very hot to the touch. Add the wine, cook until mostly evaporated and immediately add about 100ml of hot stock while stirring.

Keep adding a ladle of stock as the previous one is absorbed. The rice should always be just submerged in stock. While stirring occasionally, keep the rice at a fast simmer over medium-high heat.

When the rice is al dente and the last ladle of stock has almost evaporated, stir in the reserved fresh peas and at least half of the reserved pea puree. Taste and add more pea puree if necessary.

Bring back to a simmer, remove from the heat and rest for 30 seconds. Add the grated pecorino and the diced butter. Stir vigorously until emulsified and creamy.

Meanwhile, toss the pea tendrils with the remaining olive oil and flash on the barbecue or in a frying pan. Season and remove from the heat.

Divide the risotto between serving plates and spread flat. Drizzle some black garlic puree over the top, add the charred pea tendrils, scatter over some of the shaved pecorino, drizzle with extra-virgin olive oil and grind over some pepper. Serve immediately.