When Fortunato Nicotra was the executive chef of Felidia in New York City, the most popular dish was “Cacio e Pere” or Pear and Pecorino Ravioli. It was a delicate pasta dish with a lively blend of shredded ripe pear, shredded 3 to 6-month-aged Pecorino Romano, Grana Padano, and mascarpone. At home and during cooking demonstrations, Nicotra turned this flavor combination into a risotto dish. For a restaurant-style presentation, a slight drizzle of traditional balsamic vinegar and freshly cut celery and celery leaves are added at the end; you can also choose to use a balsamic vinegar or reduction.
*Note: To make a more economical balsamic reduction, simply pour 1 cup balsamic vinegar into a skillet and boil until reduced to 1⁄3 cup. Cool completely before you use; you can keep it in the refrigerator for several weeks.