Peel and thinly slice the shallots. Cook them in a saucepan with olive oil 3 min over medium heat. Add the rice, stirring until pearly, about 1 min. (The rice must be translucent). Ladle by ladle, incorporate the hot chicken broth, making sure that each portion is completely absorbed before adding the next one. The rice must not be over cooked, but firm.
During this time, peel, slice and dice the pear. Mince the chives. Cut the Roquefort into very fine strips. When the risotto is ready, turn off the heat and stir in the crème fraîche and some strips of Roquefort. Add the diced pears and the chives. Mix delicately, pepper.
Arrange the risotto on small, pretty spoons, adorning each with a strip of Roquefort. Serve immediately.