Melt the butter in a frying pan. Then add a leek. Fry till soft. Then add the garlic and fry for a while. Next add a little olive oil and herbs. Add the risotto rice and cook until the grains appear glassy. Then pour in a portion of the broth. Simmer until the rice absorbs the liquid. Pour in another batch of broth. Add pears and saffron. Then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 25 minutes total cooking. At the end, pour in the cream, cook together for a while and add the lime juice

Cut the peeled pears in half, hollow out the centre and put the blue cheese in this place. Fold together and wrap in Parma ham. Bake in an oven preheated to 180 C for about 15 minutes