2 tbsp olive oil
320 grams of carnaroli rice (or arborio if carnaroli isn't available)
1 glass of white wine
1 small onion, peeled and chopped
Broth (about 5 cups, maybe a bit more or less; chicken or vegetable broth can be used)
2 large knobs of butter
2 ripe but firm pears
Salt and pepper
100 grams of aged pecorino (about 3.5 ounces by weight)
4 spoons of grated Parmesan (4 Tbsp)
sing a vegetable peeler, shave off enough curls of pecorino to decorate the dish at the end. Grate the remaining pecorino.
Heat the olive oil in a heavy medium saucepan over medium heat.
Add the rice and saute until translucent, abut 2-3 minutes.
In a separate pan, cook the chopped onion until translucent and very slightly colored.
Add the wine to the rice and allow it to evaporate.
Add about ½ cup of broth and the chopped onion to the rice and simmer.
Add the rest of the broth, about ½ cup at a time, keeping mixture at a simmer. Salt to taste.
Peel and core the pears, dice them, and cook in a separate pan with 1.5 Tbsp of butter until translucent and very slightly colored, salt and pepper to taste, and keep hot.
Simmer the rice until the risotto is creamy but the rice is still “al dente”.
Mix in grated pecorino and grated Parmesan, together with remaining 1.5 Tbsp butter and a drizzle of the best honey you have.
Mix in the diced pears, decorate with pecorino curls and serve.
I've also read that a little bit of grated nutmeg on top at the end makes it even better, but to then go gentle on the seasoning if using it.
