Bring vegetable broth to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
Heat oil in heavy medium saucepan over medium heat.
Add shallots and garlic and cook until slightly softened, about 5 minutes.
Add rice and sauté until translucent, about 2 minutes.
Add wine and stir, and cook until absorbed.
Add broth 1/2 cup at a time, cooking over medium heat and stirring often, until each addition is absorbed by the rice.
Once all broth is added and absorbed, add sage, Parmesan and Gorgonzola cheeses, and pear, and cook until cheese melts and pear is heated through, about 2 minutes. Season with salt and pepper.
Cook until cheese melts and pear is heated through,about 1 minute.
Serve sprinkled with additional gorgonzola cheese.