Cut the shallots/onion into small cubes, finely chop garlic, cut the pear into 1/2-inch (1cm) cubes (no need to peel it).
In a wide and shallow pot heat the oil, add the onion and thyme twigs, cook over low heat for about 4 minutes or until soft and translucent.
Add the garlic and cook for about 30 seconds, until fragrant.
Add the rice and cook over medium heat for about 2-3 minutes. All rice grains should be coated in oil and their edges should be slightly translucent. Remove and discard thyme twigs.
Add the wine (or lemon juice), cook until it's almost evaporated.
Warm up the broth in a small pot, keep it on the burner over low heat, it should be hot all the time.
Now gradually add the broth, about 1/4 cup at a time, and cook, stirring from time to time, until the rice has absorbed all the broth. Add the next portion of the broth when the previous one has been absorbed. The whole process of adding broth and stirring should last about 25 minutes. After this time, the rice grains should be almost cooked. You can use more or less broth than I did, it all depends on the burner's heat.
Add the pear and cook for about 5 more minutes, adding more broth if necessary. Now the rice should be soft but still have a little bit of bite to it (it should be cooked al dente). Take the pot off the heat.
Add the gorgonzola cheese (or parmesan cheese), heavy cream, and reserved thyme leaves. Stir until the cheese is melted. The risotto should be creamy, it shouldn't be too runny but it also can't be too thick. If you run your spatula through the risotto, it should flow slowly to fill in the space.
Season with salt and pepper, to taste.