Fry the finely chopped onion in a pan over low heat. When it is golden brown add the rice and toast, then simmer it with white wine. Cook the rice adding the vegetable stock from time to time and stir often. Meanwhile cut into pieces the pears and scamorza. Two minutes before removing the rice from the heat, add the pear cubes and season with salt.

Once cooked, turn off the heat and mix with scamorza, butter and Parmesan cheese and cover with a lid. Let it rest for a few minutes, plate, add the chopped walnuts and add a pinch of pepper.