There is something so satisfying about making risotto. The fruit of labor intensive cooking always taste better. Risotto isn’t complicated, it just needs a large amount of stirring in order to get the correct consistency. Since it is the season of pumpkins, I decided to try it with risotto. The caramelized onions keep the dish from being too one dimensional and feel they are a must. I also added a little sage to the dish while cooking. Mmmm. Will and I both agreed that this is a keeper. Enjoy!
1 sage leaf
Add sage leaf to pot and leave until risotto is finished.