Risotto with pears and pecorino cheese

Serve 6

Prepare the broth following the instruction on the package.  Wash and peel the pears, then cut them into cubes. Meanwhile, in a saucepan, with a little evoo  sauté the chopped onion ; add the rice and toast it for few minutes, then deglaze with the white wine and let it to evaporate. At this point, start to incorporate the hot broth a little at a time. Five minutes from the end, add the Pecorino cheese sauce and the pears. When the risotto is cooked, stir in the butter and grated parmigiano reggiano. Garnish with a sprinkle of pink pepper and serve.