From My Bowl

0 Make the Crispy Garlic Oil (Optional): Add the pumpkin seeds and chili flakes to a small heat-safe bowl and set aside. Add enough oil to coat the bottom of a small pot and warm it over medium low heat. Once warm add the sage leaves and fry for 3 to 5 minutes, flipping every minute or so. Remove from the pan and set aside on a paper towel-lined plate. Add the sliced garlic to the pan and fry for 7 to 9 minutes, flipping halfway, until the slices are golden. Remove from the pan and place next to the sage on the paper towel. Pour the remaining hot oil into the bowl with the pumpkin seeds and pepper flakes; mix well and set aside to cool.
1 Make the Broth: Add the vegetable broth and pumpkin to a medium-to-large pot, then whisk until evenly combined. Bring to a low simmer over medium-low heat while you prep the rest of the ingredients; the broth should remain at this temperature when adding to the risotto.
2 Sauté Aromatics: Warm the oil in a large pan over medium heat. Add the shallot, garlic, and sage and cook for 2 to 3 minutes, until the shallot is translucent and the garlic starts to brown. Add the nutmeg and arborio rice to the pan and mix well. Toast the arborio rice for 2 to 3 minutes, until the rice becomes more translucent. Toasting the rice adds more flavor to the final dish.
3 Deglaze: Add the white wine to the pan to deglaze it, scraping off any burnt bits (a.k.a. flavor!) from the bottom of the pan into the wine. Simmer for 3 to 5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.
4 Make the Risotto: Start by adding 3/4 cup (180 mL) of the warmed pumpkin broth to the pan with the rice. Reduce the heat to medium-low and stir the mixture frequently, to ensure all grains of rice cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional 1/2 cup of warm broth. Repeat this process with the remaining broth.
5 Quality Check: Begin to taste the Risotto for doneness at around the 14 minute mark, though it may take 20 to 25 minutes to cook in total. The rice will be creamy but have a slightly al dente texture once finished.
6 Make it Cheesy: Once the Risotto has cooked, turn the heat off and stir in the grated parmesan; season with salt and pepper to taste, if desired.
7 Garlic Oil: Once the oil has cooled, add the fried garlic slices to the oil along with a small pinch of salt; mix well to combine.
8 Serve: Serve warm; divide the risotto between serving plates and drizzle with chili oil, then top with a fried sage leaf.
9 Storage: Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth. Story any leftover Garlic Oil in an airtight container in the fridge for up to two weeks.