Caramelized Shallot and Pumpkin Risotto with Crispy Sage Chips

Ingredients

• •2 tablespoons olive oil
• •1 tablespoon butter
• •6 large shallots, thinly sliced
• •1 cup Arborio rice
• •3 cups vegetable stock, kept warm
• •1 cup pumpkin puree
• •1/2 cup dry white wine
• •1/2 cup grated Parmesan cheese
• •1/4 teaspoon ground nutmeg
• •Salt and pepper to taste
• •10 fresh sage leaves
• •2 tablespoons olive oil for frying sage

Instructions

1. 1

   Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.

2. 2

   Add the thinly sliced shallots and cook, stirring occasionally, for 10-12 minutes until they are caramelized and golden brown. Remove the shallots from the pan and set them aside.

3. 3

   In the same pan, add the Arborio rice and toast it for 1-2 minutes, stirring constantly, until it becomes slightly translucent around the edges.

4. 4

   Deglaze the pan by pouring in the dry white wine. Stir continuously until the wine is mostly absorbed by the rice.

5. 5

   Begin adding the warm vegetable stock one ladle at a time, stirring frequently to ensure the rice absorbs the liquid evenly before adding more. Continue this process for about 20 minutes until the rice is creamy and cooked al dente.

6. 6

   Stir in the pumpkin puree, grated Parmesan cheese, ground nutmeg, and the caramelized shallots. Season with salt and pepper to taste, then mix until fully combined.

7. 7

   In a small frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the fresh sage leaves for 10-15 seconds on each side until crispy, then transfer them to a paper towel to drain any excess oil.

8. 8

   Serve the risotto hot, garnished with crispy sage chips and an extra sprinkle of grated Parmesan cheese if desired.