Smoky Bourbon Pumpkin Risotto with Crispy Sage

Ingredients

• 1 cup Arborio rice
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 1/4 cup bourbon
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh sage, finely chopped
• Extra fresh sage leaves for frying
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Stir in the garlic and Arborio rice, cooking for about 2 minutes until the rice is well coated and slightly toasted.
3. Pour in the bourbon and cook, stirring, until it is mostly absorbed.
4. Start adding the warm broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 25 minutes.
5. Stir in the pumpkin puree, butter, chopped sage, and Parmesan cheese. Season with salt and pepper to taste. Remove from heat.
6. In a small pan, heat a little oil over medium heat and fry the whole sage leaves until crisp, about 1 minute per side. Drain on paper towels.
7. Serve the risotto warm, garnished with crispy sage leaves for a smoky, festive touch.