Spiced Pumpkin Bourbon Risotto with Crispy Sage

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup pumpkin puree
• 1/2 cup dry white wine
• 1/4 cup bourbon
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Fresh sage leaves
• Olive oil
• Salt and freshly ground black pepper

Instructions

1. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sage leaves and fry until crisp, about 1-2 minutes. Remove and drain on paper towels.
2. In a large saucepan, melt 1 tablespoon butter with a bit of olive oil. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook for 1 minute more until fragrant.
4. Stir in the Arborio rice, coating it well with the butter and oil, and cook for about 2 minutes.
5. Pour in the white wine and bourbon, stirring until mostly absorbed.
6. Begin adding warm broth one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next.
7. After about 20 minutes of gradual broth addition, stir in pumpkin puree, cinnamon, and nutmeg.
8. Continue adding broth and stirring until rice is creamy and al dente, about 10 minutes more.
9. Remove from heat, stir in remaining butter and Parmesan cheese. Season with salt and pepper to taste.
10. Serve warm, garnished with crispy sage leaves on top.