Melt the butter in a heavy-bottomed pot. Add the tablespoon olive oil. Add the onion and cook until golden.
Add the garlic, pear pieces, and rice and cook 2-3 minutes, until the rice is translucent. Stir in the honey.
Pour in the wine and increase the heat. Cook for 3-4 minutes, letting the alcohol evaporate.
Pour in 1 cup of broth and reduce the heat. Don’t stir the rice first 3-4 minutes so it wouldn’t get too mushy. Then, keep adding the broth, a cup at a time, stirring. Only add the next portion of broth when the previous is absorbed by rice. Cook until the rice is al dente, according to your package instructions.
Meanwhile, brush the shrimp with the olive oil and season with salt and pepper to taste. Arrange the shrimp in a single layer in a frying pan and cook 2-3 minutes until they start turning opaque. Flip and cook 1-2 minutes more, until pink and cooked through.
About 3-4 minutes before the risotto is ready, stir in the shrimp, gorgonzola, and Parmesan cheese. Add salt and pepper to taste, if needed. Serve garnished Parmesan cheese and caramelized pear slices on top, if desired.