Ingredients
Equipment
Method
Cook the bacon
- In a Dutch oven, cook the bacon over medium heat until crispy, then remove to drain and leave about 1 tablespoon of the bacon fat in the pan.
Build the risotto base
- Sauté the onion in the reserved bacon fat for 4 minutes until softened, then add the garlic and cook for 1 minute.
Toast and deglaze
- Add the arborio rice and toast for 2 minutes while stirring until the grains look slightly opaque.
- Pour in the white wine and stir until it is absorbed, scraping up any browned bits from the bottom of the pan.
Slow-cook with broth
- Add warm chicken broth one ladle at a time, stirring constantly and waiting until each ladle is absorbed before adding the next, until creamy and tender, about 20-25 minutes total.
Finish the risotto
- Stir in the pumpkin puree and grated parmesan, then finish by stirring in the unsalted butter until the risotto turns glossy and creamy.
- Season to taste with salt and white pepper, and cook 1 minute longer just to meld the flavors as the risotto thickens slightly.
Fry the sage and serve
- In a small amount of the extra butter, fry the fresh sage leaves until crispy, turning as needed so they get crisp edges.
- Serve the risotto topped with crispy bacon and fried sage, with additional parmesan if desired.
Notes
Pro tip: keep the chicken broth warm and ladle it in gradually—this is what creates the risotto’s creamy texture without becoming soupy. Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of warm broth until loosened. Freezing is not recommended for best texture. For a lighter option, use turkey bacon and reduce butter slightly; the method stays the same.