Heat stock to a bare simmer in a saucepan. Heat butter in a large, heavy-bottom saucepan. Add onion to the
butter and saute over medium heat until they turn translucent. Add rice, stir and add 3 cups of stock
When the rice has absorbed most of the liquid, add another 3 cups of stock. Then add another 3 cups
in the same fashion along with the minced sage and pumpkin. Finally, add another 3 cups stock, and salt
and pepper to taste.
After most of the stock has been absorbed, taste the rice. It should be firm but tender. If too firm, add some
or all of the remaining stock, again tasting to discover when it is just right. Leave the risotto a little runny before
you add the cheese so it will have a nice creamy texture