Step 1: Prepare the risotto by sautéing shallots in butter, adding the Arborio rice to toast, then deglazing with white wine and slowly adding vegetable stock until the rice is creamy and cooked.
Step 2: Stir in the pumpkin puree, Parmesan, minced sage, and nutmeg. Season with salt and pepper to taste. Spread the mixture onto a tray and refrigerate for 4 hours until completely cold.
Step 3: Take a tablespoon of the cold risotto and flatten it in your palm. Place a cube of mozzarella in the center and roll the rice around it to form a ball roughly the size of a golf ball.
Step 4: Set up a breading station: roll each ball in flour, dip in the beaten eggs, and finally coat thoroughly with Panko breadcrumbs.
Step 5: Heat vegetable oil to 350°F (175°C) and fry the balls in batches for 3-5 minutes until golden brown and crispy. Drain on paper towels and serve warm.