Add the rice and stir for 2 minutes then add the wine and turn up the heat. Keep stirring until almost all the wine has been absorbed. Then slowly add the stock, a ladle full at a time – each time waiting until its absorbed before adding another. This process should take around 25 mins and the rice should be cooked. Turn off the heat. Add some seasoning, most of the lemon juice, the remaining 25gm of butter and the pecorino. Stir well and cover and leave to stand for 2 or 3 minutes.