Being Greek Cypriot, we enjoyed orzo as a staple in our housewhen I was growing up. Add the wine, turn up the heat and stir until most of the liquid evaporates. Add the orzo, stir for a few minutes until it’s all coated in the buttery leeks, then pour in the stock and bring to a boil. Turn down the heat to low, cover the pan and leave to simmer for 10 minutes, stirring once or twice. Leave, still covered, for a minute, then serve sprinkled with the parsley, remaining pecorino and some extra grinds of black pepper.