Place vegetable stock in saucepan and bring to a simmer. (Vegetable stock needs to be kept simmering throughout the risotto cooking time).
In a large deep skillet, heat 2 tbsp. olive oil. Add diced shallot and saute until soft and transluscent (about 2-4 minutes).
Add 2 tbsp. butter to skillet and once melted, add risotto rice. Stir frequently (not constantly) using a wooden spoon until rice is fully coated with butter and becomes slightly transparent and glossy.
Add around 2-3 ladlefuls of warm vegetable stock and bring to a simmer. Stir gently until liquid is absorbed. Make that the rice does not dry out at any point.
Continue adding stock (1 ladle at a time), stirring frequently and repeat these steps until rice is al-dente (around 18-20 minutes).
Once rice is cooked, remove skillet from heat. Stir in 2 tbsp. of butter, freshly grated parmesan cheese, and gorgonzola. Season with salt and pepper to taste.
Serve risotto with sauteed pears and walnuts.