Ingredients:

  • 60g (4 tbsp) Unsalted Butter, divided
  • 10–12 large Fresh Sage leaves (plus 4 leaves for garnish)
  • 1 large Shallot or White Onion (approx. 100g), finely diced
  • 300g (1 ½ cups) Arborio or Carnaroli Rice
  • 120ml (½ cup) Dry White Wine (e.g., Pinot Grigio)
  • 4 L (6 cups) Vegetable or Chicken Stock (Low Sodium), kept simmering hot
  • 250g (1 cup) Pumpkin Puree (canned or fresh, not pumpkin pie filling)
  • 80g (¾ cup) Parmesan Cheese, freshly grated, plus extra for serving
  • 30g (2 tbsp) Mascarpone Cheese or Crème Fraîche (optional)
  • Fine Sea Salt and Freshly Ground Black Pepper, to taste
  • ¼ tsp Freshly grated Nutmeg
  • 50g (⅓ cup) Pepitas (Pumpkin Seeds)
  • 1 tbsp Olive Oil

Instructions:

  1. Toast Pepitas: Heat the olive oil in the heavy-bottomed pot over medium heat. Add the pepitas and a pinch of salt. Toast for 3–5 minutes until puffed and fragrant. Remove from the pot and set aside.
  2. Brown the Butter: Add 45g (3 tbsp) of the unsalted butter to the empty pot over medium-low heat. Cook, stirring occasionally, until the milk solids turn a deep amber colour and the butter smells nutty (about 5–7 minutes). Watch carefully to avoid burning.
  3. Crisp the Sage: Add the 10–12 sage leaves to the brown butter and fry for about 30 seconds until crisp. Remove the leaves with a slotted spoon and set them aside to drain on kitchen paper. Keep the brown butter in the pot.
  4. Sauté Aromatics: Add the diced shallots/onion to the brown butter mixture and sauté gently until translucent (4–5 minutes). Do not brown them.
  5. Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir constantly for 2–3 minutes until the edges of the rice grains look translucent—this locks in the starch.
  6. Deglaze: Pour in the white wine. Stir vigorously until the wine is completely absorbed (about 1–2 minutes).
  7. Add Stock Gradually: Reduce the heat to medium-low. Add one large ladleful (about 1 cup) of the simmering hot stock. Stir constantly until the stock is almost entirely absorbed.
  8. Repeat: Continue adding the stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. This process takes 20–25 minutes. Taste the rice regularly. You are looking for a tender grain with a slight “bite” in the centre (al dente).
  9. Incorporate Pumpkin: When the rice is nearly al dente (approx. 5 minutes before finished), stir in the pumpkin puree, the pinch of nutmeg, and season generously with salt and pepper. Add more stock if the mixture becomes too thick.
  10. The Final Stir (Mantecatura): Remove the pot from the heat. Stir in the remaining 15g (1 tbsp) of cold butter, the grated Parmesan, and the optional mascarpone. Stir vigorously for 2–3 minutes until the mixture emulsifies, becoming creamy, glossy, and slightly loose.
  11. Rest and Serve: Cover the pot and let the risotto rest for 2 minutes. Serve immediately in warm bowls, topped with the crispy sage leaves, the toasted pepitas, and an extra grating of Parmesan.