Blend the bread slice without pulverising it, chop the walnuts and peel the thyme. Heat 2 tablespoons of oil in a small non-stick pan and toss the bread with the walnuts and thyme for 3-4 minutes until golden and fragrant. Season with salt and pepper, remove from the heat and pour into a bowl.
Chop the shallot. Peel and core the pears and cut them into 1 cm cubes. Heat the broth. Melt 20 g butter in a thick-bottomed saucepan, add the shallots and cook gently for 2-3 minutes. Add the rice, toast it and, when the grains are hot and translucent, season with salt and the chosen alcohol.
Wet the rice with a ladle of broth and continue cooking, stirring often and adding a little broth at a time. After about 10 minutes, add the pears and cook the rice. When it is “al dente” add the Fontina and a last ladle of broth. Stir to melt the cheese, turn off the heat and stir in the remaining butter, stirring vigorously.
Serve the risotto on a plate, sprinkle it with the bread crumble, season with a grinding of pepper and serve.