📖 Instructions

1. **Prepare the Pumpkin:** Preheat your smoker to 225°F (107°C). Halve the pumpkin, scoop out the seeds, and lightly brush the cut sides with olive oil. Sprinkle with salt, pepper, and a pinch of nutmeg. Place the pumpkin halves, cut-side up, on a baking sheet lined with aluminum foil. Smoke for 2-3 hours, or until the pumpkin is tender and has a smoky aroma. The flesh should be easily pierced with a fork. I usually use applewood chips for a slightly sweet smokiness, but hickory works, too.
2. **Roast the Pumpkin (Alternative Method):** If you don't have a smoker, you can roast the pumpkin in the oven. Preheat your oven to 400°F (200°C). Follow the same steps as above (halve, scoop, oil, and season). Place the pumpkin halves, cut-side up, on a baking sheet and roast for 45-60 minutes, or until tender. While it won't have the smoky flavor, it's still a tasty alternative. You might want to add a dash of smoked paprika to mimic the smoky flavor.
3. **Sauté Aromatics:** While the pumpkin is smoking or roasting, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. **Toast the Rice:** Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains are slightly translucent and the edges start to turn white. This step is crucial for releasing the starch and creating a creamy risotto. You’ll start to smell a nutty aroma—that's how you know it's ready.
5. **Deglaze with Wine:** Pour in the dry white wine and stir until it's completely absorbed by the rice. This usually takes about 2 minutes. The wine adds acidity and depth of flavor to the risotto. If you don't have wine, you can skip this step, but it does enhance the dish. I've even used a splash of dry sherry once, and it was fantastic!
6. **Add Broth Gradually:** Begin adding the warm chicken broth, one ladleful at a time, stirring continuously. Wait until each ladleful of broth is almost completely absorbed before adding the next. This process takes about 20-25 minutes. The constant stirring releases the starch from the rice, creating a creamy texture. This is where your arm workout comes in!
7. **Incorporate Smoked Pumpkin:** Once the pumpkin is cool enough to handle, scoop out the smoked flesh and mash it with a fork or blend it with an immersion blender until smooth. Stir the pumpkin purée into the risotto during the last 5 minutes of cooking time, along with the fresh sage leaves. Taste and adjust seasoning as needed with salt and pepper.
8. **Stir in Cheese and Butter:** Remove the pot from the heat and stir in the grated Fontina cheese and the remaining 2 tablespoons of butter. Stir vigorously until the cheese is melted and the risotto is creamy and smooth. The Fontina adds a lovely, nutty flavor and melts beautifully. I once accidentally used mozzarella (don't ask!), and while it wasn't terrible, it definitely wasn't the same.
9. **Serve Immediately:** Serve the Smoked Pumpkin Risotto with Fontina Cheese immediately, garnished with extra grated Fontina cheese and a sprinkle of fresh sage leaves. A drizzle of high-quality olive oil is also a nice touch. Pair with a crisp white wine, like Pinot Grigio, for a delightful culinary experience.