Pumpkin Risotto

Heat the chicken stock in a small sauce pan until almost simmering.

In a small rondeau, heat oil and sauté garlic and shallots until garlic is toasted.

Add rice and stir until all of the grains are coated with oil.

Add chicken stock, a ladle at a time, allowing rice to absorb the hot liquid each time.

After a ladle or two of chicken stock, add white wine and allow rice to absorb.

Continue cooking, adding stock, ladle by ladle, until rice is tender and the risotto flows like lava.

Remove risotto from heat and fold in sage, parmesan cheese and pumpkin. Serve immediately or chill and roll into arancini.