Celery and Gorgonzola risoni with radicchio salad

Ingredients

• 250 g shallots, finely diced
• 500 g celery, diced (approx. 1 x 1 cm)
• 100 g butter
• 500 g risoni
• 300 ml white wine
• 1.2 litres vegetable stock
• 300 g gorgonzola
• 5 g salt
• 2 g pepper
• 50 g butter
• 500 g pears, cut into strips (approx. 2 mm thick)
• 50 g honey
• 100 ml Kikkoman Naturally Brewed Soy Sauce
• 300 g radicchio, cut into pieces (approx. 2 x 4 cm)
• 100 g walnut kernels, roasted