Start off by preparing a vegetable broth and chopping up the walnuts. Then, chop up the shallot in a buttered saucepan, add the rice and toast it on the hob for a few minutes. Simmer with a drop of white wine and while the rice dries, add a ladle of the broth and allow to cook for 15 minutes. Peel the pears, cut them into little cubes and whisk one of them in a mixer.
Cut the Gorgonzola Verdi Pascoli into little cubes too, after removing the outer crust and five minutes before the risotto is ready, add the gorgonzola, pears and the whisked pear. Turn off the hob and thicken the rice with butter and parmesan.
Decorate the dish with chopped walnut, a few thin slices of pear and serve.