Gourmet Pumpkin Risotto with Crispy Sage and Toasted Hazelnuts

Delve into the rich flavors of autumn with this luxurious pumpkin risotto, elevated by the aromatic notes of crispy sage and the crunch of toasted hazelnuts.

Ingredients:

1. 1 cup Arborio rice
2. 2 cups pumpkin puree (fresh or canned)
3. 4 cups vegetable or chicken broth, kept warm
4. 1 medium onion, finely chopped
5. 2 cloves garlic, minced
6. 1/2 cup dry white wine
7. 1/4 cup freshly grated Parmesan cheese
8. 2 tbsp unsalted butter
9. 1/4 cup toasted hazelnuts, roughly chopped
10. Fresh sage leaves
11. Olive oil, for frying
12. Salt and freshly ground black pepper, to taste
13. Zest of 1 lemon
14. A pinch of nutmeg

Instructions:

1. Preparing the Risotto Base:

• In a large pan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
• Add the Arborio rice to the pan, stirring continuously until the rice is lightly toasted.
• Pour in the white wine and let it simmer until mostly evaporated.

2. Cooking the Risotto:

• Begin adding the warm broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
• After adding half the broth, stir in the pumpkin puree, nutmeg, and continue adding the broth until the risotto is creamy and the rice is al dente.

3. Crispy Sage:

• In a small frying pan, heat olive oil over medium-high heat. Add sage leaves and fry until crispy, then place them on a paper towel to drain.

4. Final Touches:

• Once the risotto is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt, pepper, and lemon zest.
• Serve the risotto in bowls, garnished with crispy sage, toasted hazelnuts, and an additional sprinkle of Parmesan.

Pairing: A glass of chilled Chardonnay or a craft pumpkin ale complements the creamy texture of the risotto and accentuates the pumpkin’s sweet undertones.