The most suitable rice qualities for a creamy risotto are Carnaroli, Roma, Arborio and Vialone Nano.
In the traditional recipe, the rice was sautéed with the butter, about 25 grams, and onion. Nowadays butter is replaced more and more with extra virgin olive oil.
Replace the vegetable stock with meat stock if you wish but it should be without salt and used hot.
In Italy it is said that a successful risotto must be “all’onda“: this means that it must be thick and creamy enough to allow creating a wave in the saucepan with a sharp blow with your wrist during the final mixing phase.
Use the pears you prefer, as long as they are ripe but hard.
You can use any type of blue cheese you like; if you opt for sweet blue cheese, bear in mind that, in addition to the difference in taste, it is softer and creamier than spicy blue cheese.