Spiced Pumpkin Bourbon Risotto with Crispy Sage and Pancetta

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 cup pumpkin puree
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 oz pancetta, diced
• 1 tablespoon bourbon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 12 fresh sage leaves
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. In a large skillet, cook pancetta over medium heat until crispy. Remove pancetta and drain on paper towels; reserve fat in skillet.
2. Add butter to skillet with pancetta fat, then sauté onion and garlic until translucent.
3. Stir in Arborio rice, toasting it lightly for 2 minutes.
4. Pour in white wine and stir until absorbed.
5. Begin adding warmed broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
6. After about 10 minutes, stir in pumpkin puree, bourbon, cinnamon, and nutmeg.
7. Continue adding broth and stirring until rice is al dente and creamy, about 15 more minutes.
8. In a separate small pan, fry sage leaves in a little oil until crisp; drain on paper towels.
9. Remove risotto from heat; stir in Parmesan and crispy pancetta. Season with salt and pepper.
10. Serve risotto topped with crispy sage leaves for garnish.