Put the vegetable stock in a pan and bring it to a gentle simmer.

Meanwhile, add the pears in a separate pan with a splash of water. Cook for 3–5 minutes, until they soften and break down at the edges. Set aside.

Heat the a wide pan, then add the olive oil and butter. Add the shallot and sweat for 2 minutes, until it turns glossy but do not allow it colour.

Then add the rice and stir for 1 minute, until the grains feel hot.

Pour in the dry white wine and stir until it evaporates.

Add a ladle of hot vegetable stock. Stir and let the rice absorb it. Keep adding broth, a ladle at a time, until the rice turns creamy and stays al dente. This usually takes 16–18 minutes.

Stir in the cooked pears during the last few minutes. Add more broth if the pan looks dry.

Turn off the heat. Add the remaining butter, the gorgonzola, and the Parmesan. Stir until the cheese melts and the risotto turns silky. Then all

Season with black pepper and a little salt if needed. Allow the risotto to rest in the pan for 4-5 minutes then serve.