For the risotto with Toma cheese, sausage and spiced pears, in a saucepan, leave 20 g of butter, add the chopped onion (about 2 tablespoons) and sweat it.
Add the rice and brown lightly, then deglaze with wine. Let it cook, stirring constantly, adding some of the hot soup little by little.
Meanwhile, briefly scald the pears in boiling water with a teaspoon of cinnamon and set aside.
Crumble the sausages and bake half of them in the oven for 2 minutes.
Once the rice is cooked al dente, remove from heat and stir with the cubed toma cheese, remaining butter and sausage until creamy.
Season with freshly ground pepper and arrange the rice on the warmed plates.
Crumble the remaining half of the sausage on top and round off with a few of the finely diced pears.
Finally, spread with cider and sprinkle some cloves and cinnamon crushed in a mortar.
Serve the risotto with Toma cheese, sausage and spiced pears.