First, prepare the pecorino cream by mixing the grated cheese with pepper and enough cold water to create a thick cream.
Peel the pears and cut 1 into cubes.
Cut the other into thin slices and brown it in a non-stick pan with a knob of butter: you will use it to decorate the dish.
Brown the chopped shallot with a drizzle of oil, then add the rice and toast it lightly.
Add the diced pears and cook everything together for a few minutes, then blend with the wine.
Once the wine has evaporated, start cooking with the broth, adding it little by little.
When cooked, stir in the pecorino cream
The risotto with cheese and pears is ready: serve, decorate with the slices of caramelized pear (and, if desired, with some toasted hazelnuts) and serve.
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