PUMPKIN RISOTTO WITH SHIITAKES AND FRIED SAGE

Combine the pumpkin and 4 cups of the stock in a large saucepan.  Whisk until smooth and bring to a simmer.  Keep warm.

Heat the olive oil in a large deep skillet over medium heat.  Cook the onions, garlic, and sage until soft and fragrant, stirring frequently, about 3-4 minutes.  Add the rice, mushrooms, Italian seasoning, pumpkin pie spice, salt and pepper to the pan.  Continue to cook, stirring, for 2 more minutes allowing the rice to lightly toast and the mushrooms to begin to soften.

Add the wine to the pan and cook, stirring constantly, under the liquid is absorbed.  Begin adding the pumpkin stock, about ½ cup at a time.  Stir until the liquid is absorbed before adding another half a cup. Continue until all of the stock is added.  Test the risotto for texture and add the remaining cup of stock as needed for creamy, al dente texture – but not hard.

Add the heavy cream and stir until incorporated.  Just before serving stir in the butter pats until melted and the risotto is coated in glossing sauce.

To fry the sage, melt the butter in a small nonstick frying pan until it bubbles.  Watch them closely as this process only takes 20-30 seconds.  Add the fresh sage leaves and cook stirring until the butter turns brown and the sage is crispy.  Remove to a plate lined with paper towels.

Serve the risotto topped with the crispy sage leaves and sprinkled with the dried cranberries.  Serve with more cheese on the side for sprinkling.