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Pumpkin Amaretto Risotto

I was recently asked by a good friend of mine if I could come up with a recipe for Pumpkin Risotto. She had fallen in love with this style of risotto when in Italy. I did some research and found a good amount of pumpkin risotto recipes, however most of them were very similar in taste and style. Pumpkin itself can be bland, so you need to add some spice to it to bring out its flavor. Most of the recipes that I found were heavy on the cinnamon, allspice and nutmeg, which are standard pumpkin pie spices. That didn't sound all that Italian to me, and I wasn't aiming for a pumpkin pie flavored risotto. I finally came across a true Italian pumpkin risotto recipe which follows the traditional Lombard/Northern Italian method and used that as my launching pad, making a few other flavor/ingredient adjustments to my liking. Instead of cinnamon and nutmeg, this recipe called for crumbled up Italian amaretti macaroons. While I don't usually have amaretti macaroons on hand, I do always have a bottle of Disarona Amaretto in my liqueur cabinet. I decided to give that a try, and just one tablespoon added the perfect slightly sweet/slightly nutty taste that I was hoping for! The alcohol will burn off, but the Amaretto taste stays. There's no doubt, this dish will be a fall standard in my house!