In a non-stick pan, heat some extra virgin olive oil and sauté the shallot. Once sautéed, add the rice to toast it.

Once toasted, deglaze with the white wine and let it evaporate. At this point, start adding two ladles of broth to cover all the rice and cook, stirring constantly.

When you are about halfway through cooking, add the grated pears and continue cooking. Once the risotto is almost ready but still a bit wet, not too dry, turn off the heat and incorporate the grated cheese, black pepper, and a tablespoon of butter. Let it rest for two minutes without stirring. Finally, mix well and serve.