Rice With Pears And Gorgonzola

Preparation:

Preparation: Brown the onion with 80 g of butter. Add the rice and the pears cut into small pieces. Leave to toast and wash down with the cognac. Let it evaporate and add a little broth. Halfway through cooking, add the gorgonzola, sprinkle with more broth and finally stir in the remaining butter. Serve in individual plates and decorate by placing a walnut in the centre.