Cacio, Pepe e Pere Risotto

Ingredients

Preparation

1. Preheat the oven to 450 °F. Place the diced pears on a baking sheet and toss with a drizzle of olive oil, salt, and freshly ground black pepper. Roast for about 20 minutes, tossing halfway through, until lightly browned and caramelized. Set aside, reserving a few pieces for garnish.
2. In a large, heavy-bottomed pan, heat 1 tbsp of olive oil over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened and translucent, but not browned. Add the rice and toast for 1 to 2 minutes, stirring constantly.
3. Add the white wine and deglaze the pan, stirring, until almost completely absorbed.
4. Ladle in the warm chicken broth first, a little at a time, stirring frequently and allowing the liquid to absorb before adding more. About halfway through the cooking process, ladle in the Cacio e Pepe sauce, then continue with the broth. Cook for a total of about 18 to 20 minutes, or until the rice is creamy and al dente. You may not need all the broth, so add it gradually and adjust as needed.
5. Remove from the heat and gently fold in most of the roasted pears, the chopped parsley, and the Pecorino Romano. The risotto should be creamy and loose enough to spread gently across the plate.
6. Divide among four plates or shallow bowls. Top with the reserved roasted pears, a little extra Pecorino, and freshly ground black pepper. Buon appetito!