For a good risotto use an italian rice as carnaroli or arborio quality. We suggest to don't prepare this recipe with an Asian rice.
Slice the shallot and pour it in a pan with the extra virgin olive oil. Cook the shallots in the oil for 2 minutes then add the rice. Heat the rice for 3 or 4 minutes, then add the diced pears and white wine.
Let simmer over a low heat until the wine is completely absorbed.
Pour the vegetable stock, a bit at a time, stirring constantly and gently, until the rice has absorbed it completely.
Add a pinch of salt and pepper, stir and turn off the heat. Pour the cream, stir and let stand for 2 minutes.
Serve with a dash of nutritional yeast flakes.