Directions:

1. Prep all the ingredients and in a separate saucepan, bring the chicken broth to a simmer over medium heat. Keep the broth simmering the whole time you’re making your risotto.

2. Saute the mushrooms and Italian sausage together until done, drain grease off and toss in thyme, set aside to make the risotto.

3. Warm the olive oil and gently sauté the chopped onions until translucent, add the Arborio rice and simmer for about 1 minute, stirring so as not to burn.

4. Using a ladle, scoop 1/2 to 1C of broth into the rice stirring constantly with a spoon. When that is absorbed begin adding the wine, 1/4 to 1/2C at a time. When all wine is absorbed, go back to adding the chicken broth. Continue adding the broth in small batches until most of the broth has been absorbed. 5. When the rice is tender and the risotto has a creamy texture, add the canned pumpkin, sausage and mushroom mixture, stirring until totally incorporated. Stir in 1/2C of the grated cheese, season to taste with salt and pepper. 6. To serve, drizzle BLiS Aged Maple Bourbon Syrup over the risotto and top with a sprinkle of remaining cheese.