Steps

1. In a small bowl, soak the saffron threads in 1/4 cup of hot water for 10 minutes.
2. In a large pan, melt 1 tbsp butter and sauté the onion until translucent.
3. Add the Arborio rice and toast for 2 minutes.
4. Pour in the white wine and let it evaporate.
5. Begin adding the vegetable broth, one ladle at a time, stirring constantly until the rice is al dente.
6. Stir in the saffron-infused water along with the diced pears.
7. Remove from heat and stir in the Parmesan cheese and remaining butter until creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with extra Parmesan and saffron threads.