Stracchino risotto with smoked goose breast and pear and ginger sauce

Serves 6
Prepare the broth. Meanwhile melt some butter in a saucepan and lightly fry the chopped onion; add the rice and toast it for a few minutes, then add some white wine and allow it to evaporate. Continue to cook, adding the broth a little bit at a time. When the risotto is al dente, take it off the heat, cover and let it rest for two minutes. Now, slice the goose breast thinly and keep six slices aside. Stir the Stracchino and grated Parmesan into the risotto, then add the slices of goose breast and a generous sprinkling of ground pepper. Transfer the rice into the dishes and garnish with the remaining goose breast slices and the pear and ginger sauce.