In a medium saucepan, heat pumpkin
broth to a simmer.
In a medium saucepan or skillet, heat olive oil over
medium heat. Add the rice and pumpkin and stir with a
wooden spoon to coat with olive oil. Cook until the rice
has absorbed the oil. Add the white wine and stir until
the rice has absorbed the wine. Ladle 1/2 cup of broth
into the pan and stir until it is absorbed. Add another
1/2 cup broth and stir until it is absorbed. Repeat and
continue with 1/2 cups of broth, stirring after each
addition. This slow process allows the starch to be slowly
released from the kernels of rice and provide the
creaminess to the risotto. This should take about 20 - 25
minutes. When ready, the rice should be al dente and not
fully cooked through.
Stir in the sage, arugula, mozzarella, salt, pepper and
1/2 of the Parmigiano Reggiano cheese. Swirl in the
butter.
Transfer to a warm serving bowl and sprinkle with
remaining cheese.
Note: Risotto does not keep well the next day so plan to
eat what you cook immediately.
For the Pumpkin Broth
In a large stockpot, melt the
butter over medium heat. Add the onions, carrots, celery,
and leeks and sauté until soft, about 10 minutes. Add the
pumpkin puree and stir, cooking for 2-3 minutes to heat it
up. Add the stock, bay leaf, peppercorns, allspice,
nutmeg, cinnamon and maple syrup.
Reduce heat to simmer, cover and cook for 45 minutes.
Strain broth through a fine sieve without mashing the
vegetables, discard vegetables. You want a thin broth.
Note: You can put the spices in a cheesecloth sachet to
remove easily.
