1) Do the pear brunoise: bring to a boil 200 ml ofwater With the'vinegar, the White wine and it sugar. Turn off and let cool. Peel and cut into small cubes Abate pears and marinate them in liquid for 3 hours.

2) Do the pear sauce: peel i fruits, cut them into pieces and cook them with wine and the pepper for about 10 minutes. Turn off, blend and pass through a sieve.

3) Toast the rice in a pan without seasoning. When it is hot, cook it, stirring often and pouring a ladle of broth when needed. Turn off and stir in the pecorino cheese grated and the mascarpone cheese. Divide the risotto on plates and garnish with the sauce, the brunoise drained from the marinade, abundant ground pepper and leaves of mint.