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In a saucepan, bring half a liter of Barbera wine to a boil with a clove of garlic, a few sage leaves and a sprig of rosemary. The wine will be ready when it has reduced to 4 tablespoons. If needed, a small knob of butter can be added to thicken more easily.
Cook a decana pear in a saucepan of unsalted, unsweetened water with the cinnamon stick. When the pear is cooked, drain, blend, and add 2 drops of mustard essential oil. Allow to cool.
Toast the rice in a saucepan dry or with at most a tablespoon of extra virgin olive oil. When it becomes translucent, cover it flush with vegetable stock. Stir for 12 minutes, continuing to bathe the rice whenever the broth is absorbed.
Add the Fontina d’Alpeggio cheese and continue stirring. After 14 minutes from the start of cooking, turn off the heat and cream with butter and a tablespoon of typical Lodigiano cheese. Let stand for 3 minutes.
On a flat plate lay the Alpeggio Fontina risotto. Using a spoon, combine the Barbera reduction. Create dots with the mustard pear sauce.