Risotto with pear and vanilla and Grappa-scented Montasio

180 g Vialone Nano rice
1 sweet ripe but firm pear
100 g Montasio
1 tablespoon vanilla extract
1 shallot
600 ml vegetable broth
1 shot Grappa (preferably pear-flavoured or Moscato and Malvasia)
4 tablespoon milk
1 teaspoon of potato starch
1 teaspoon sugar
20 g butter
Salt
Pepper

Peel and chop the shallots, cut the pear in half and remove 2 thin slices in the center, then peel the rest of the pear, remove the seeds and cut it in dices. Dice the Montasio as well.
Sauté the shallots in half the butter, add half of the diced pear and cook for a minute, then add the rice and toast.
Sprinkle with ¾ of Grappa and cook the rice, adding the broth a little at a time.
At the end, add the rest of the cubes of pear, half Montasio and vanilla extract, salt and pepper.
For the fondue: put in a saucepan the cheese with the milk and melt over a low heat.
Dissolve the starch in the rest of the Grappa and pour into the saucepan, add salt if necessary.
Melt the remaining butter with the sugar in a pan and lightly caramelize the two slices of pear.
Serve the risotto with a slice of caramelized pear and a cast of fondue.