Risotto With Pears

Preparation:

Preparation: Peel the pears and remove the core. Cut one into cubes; put them in a bowl and sprinkle them with lemon juice so that they do not turn black (they are added when the rice is cooking). Cut the other pears into thin slices; cook them over low heat with 3 tablespoons of water, a piece of cinnamon, 1 teaspoon of distillate until they are almost a cream. Thinly slice the onion and sauté it in a little water in a non-stick pan. Then toast the rice and add the white wine. Once evaporated, add half the broth (and gradually the other); halfway through cooking add the pears in cream and after a few minutes the diced ones. With the flame off, stir in the cheese and butter; serve.