Step 1: In a medium saucepan, bring the broth to a low simmer and keep it warm over low heat throughout the cooking process.
Step 2: In a large skillet or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until crisp. Remove the sage leaves and set aside on a paper towel, leaving the infused oil/butter in the pan.
Step 3: Add the minced shallot to the pan and sauté for 2-3 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant.
Step 4: Add the Arborio rice to the pan and stir constantly for 2 minutes to toast the grains. The edges of the rice should look translucent.
Step 5: Pour in the white wine and stir until the liquid has been fully absorbed by the rice.
Step 6: Add a ladleful (about 1/2 cup) of the warm broth to the rice. Stir frequently and wait until the liquid is almost completely absorbed before adding the next ladleful.
Step 7: Continue adding broth and stirring for about 15-18 minutes. When you are halfway through the broth, stir in the pumpkin puree and nutmeg to combine with the rice.
Step 8: Continue the broth process until the rice is tender but still has a slight bite (al dente). You may not need all of the broth.
Step 9: Remove the pan from the heat. Stir in the remaining 1 tablespoon of butter and the grated parmesan cheese. Season with salt and pepper to taste.
Step 10: Serve the pumpkin sage risotto immediately, garnished with the crispy fried sage leaves and extra cheese if desired.