First chop the onion and brown it lightly with the oil in a saucepan, then add the rice and toast it.
Pour the marsala over, then cover with the broth and start cooking, adding more broth as it is absorbed.

Meanwhile, melt the chocolate in a bain-marie or microwave.
Just before the end of cooking, add the melted chocolate to the rice and stir in butter and parmesan.

Serve the chocolate risotto decorating it with the pear cut into thin slices.

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