1 Heat the sauté pan to 2/3 of the maximum power of your stove and test the heat using the 'water drop' technique.
2 Brown the chicken breasts and finish cooking for 10 min over low heat. Set aside.
3 Add the olive oil to the sauté pan and sweat the onions for 2 minutes then add the rice.
4 Cook until the rice becomes slightly translucent, stirring for 2 min then deglaze with white wine.
5 Once the wine has evaporated, add the chicken stock, a ladle at a time, stirring all the time.
6 After 20 min of cooking, add the butter and the gorgonzola off the heat and season.
7 Chop up the chicken and add to the risotto along with the pears and hazelnuts.
Tip: The risotto must be eaten immediately after cooking, but you can pre-cook for 10 min then start again when you like.