Toast the risotto in the butter, deglaze with the white wine and slowly add the vegetable stock until cooked.

Melt the cream with gorgonzola and salt and blend it all.

Let the finely chopped onions caramelize with a little oil and salt and deglaze with the pear juice.

Blend and add the water and xanthan. Cut 2 pears into cubes and lightly caramelize them in butter and glucose powder.

Cook the rice.

Stir in the gorgonzola sauce and caramelized pears and decorate with the onion and pear sauce.

At the end add cornflakes.