RISOTTO WITH PEARS AND FRESH CHEESE SPREAD

Meanwhile, in a saucepan, sweat chopped shallot in 40 g of butter.

When it has become transparent, add the rice and let it toast for a couple of minutes, blend with white wine and let evaporate.

Add a ladle of hot vegetable broth and mix, proceed with a ladle of broth a little at a time as soon as the previous one has been absorbed.

Meanwhile, peel the pear, cube it, then add it to the rice.

Continue to add the broth until the rice is cooked, and a few minutes from the end add Spreadable Sheep Cheese. Stir constantly so that it dissolves.

When cooked, off the heat, add the remaining butter and Gran Pecorino, whisk and let rest for two minutes.

Transfer the risotto to the serving dish, decorate with a diced pear of about 1 cm and a few sprigs of thyme.

Sprinkle with freshly ground pepper and serve.