All restaurants in Italy are offering some kind of sweet and savoury form of risotto, the gorgonzola and pear combination being the most in fashion these days, specially now in winter. I have made it a few times at home and not only is it very good but also very elegant, something you would serve on special occasions. The saltiness and “bite” of the gorgonzola are softened with the sweetness of pears and the walnuts give it that extra crunch at the end. I have 2 recommendations: 1) choose fresh walnuts so they aren't rancid; 2) choose a younger, soft sweet Gorgonzola, as it melts much easier in the risotto. I used Sauternes as i think it pairs very well with the taste of the Gorgonzola. If you’re serving this dish as a first course make the portions really small as it is quite filling.

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