Peel the pears, cut them into slices and then into small cubes. Sauté them in a non-stick frying pan, over a low heat, with a knob of butter and the thyme. When they have softened add the sugar, letting it caramelise slightly, and then pour in the Vin Santo. Continue to simmer over a low heat, stirring until the liquid has evaporated. Remove from the heat and set aside.
Now finely chop the onion and sauté it lightly in a non-stick frying pan with a knob of butter and 2 spoonfuls of olive oil, then add the uncooked rice. Toast the rice over a low heat, stirring to make sure the onion doesn’t burn and adding more butter/oil if necessary. When the rice becomes a nice light golden colour and is toasted sufficiently, add the pears, cloves and enough warm vegetable broth to cover the rice. Lastly add the saffron, dissolved in 2 or 3 spoonfuls of hot broth. Cook over a high heat, gradually adding more broth when you see that it has been absorbed, until the risotto has the desired consistency.

A tip from La Vialla: the rice is ready if when you “shake” the pan it comes away from the sides on its own. At that point, turn off the heat, add the diced pecorino and a sprinkling of grated Parmigiano, stir well and serve immediately. Our cook Lucia recommends serving the risotto when the pecorino starts to melt, to savour the flavour and soft consistency to the full.