RISOTTO WITH RAGUSANO CHEESE, PEARS AND GINGER

Sauté the shallots in a drizzle of extra-virgin olive oil, add the Carnaroli rice and toast. Pour over the white wine and allow to evaporate. Add the broth prepared using the “Casa Mia” super beef stock and cook. Add the Grancrema cheese spread with Ragusano PDO and mix. Place the risotto on a plate, then add the pear and ginger sauce, a piece of honeycomb and a sprinkling of pink pepper to garnish.