Peel and finely mince the shallots. Place in a pan, over medium heat with olive oil. Allow the shallots to heat for 3 min. Add the rice, mix until pearly colored, about 1 min. (The rice must appear to be translucent). Then, incorporate the hot chicken broth, always waiting between each ladle until the preceding one is absorbed. The rice must be lightly cooked, but firm.
During this time, peel and core the pear, then dice into small pieces. Mince the chives. Cut the Ile de France Roquefort into very fine strips.
When the risotto has cooked, turn off the heat and incorporate the crème fraîche, along with some Ile de France Roquefort strips. Add the diced pear and chives. Mix delicately, pepper from the mill.
Distribute the risotto into the pretty, little service spoons. Place a strip of Ile de France Roquefort on top. Serve immediately.