Risotto with Cheese and Pears

Method

1. Peel the pear and use a melon baller to make small spheres.
2. In a pan, add some red wine, sugar, star anise, and black pepper. Add the pear spheres and cook for about 10 minutes.
3. Remove the pears from the pan and let the cooking liquid reduce to a syrup. Set aside.
4. For the risotto, sauté finely chopped onion in extra virgin olive oil over high heat until golden.
5. Add the Carnaroli rice and toast it for a minute.
6. Deglaze with white wine and let the alcohol evaporate.
7. Gradually add hot broth, stirring constantly, until the rice is al dente.
8. When the risotto is ready, turn off the heat. Add butter, grated Pecorino Romano, and pink and bergamot pepper. Stir well.
9. Let the risotto rest for a few minutes.
10. Plate the risotto, top with the cooked pear spheres, and drizzle with the red wine reduction.