In a medium saucepan, add the chicken stock and bring to a simmer.

In a large pot, brown the sausage over medium high heat until cooked through and no longer pink.

Using a slotted spoon, transfer the sausage to a bowl and set aside.

Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 more minute.

Stir the rice into the onion mixture and toast for 1-2 minutes.

Add the DaVinci Pinot Grigio to the rice and cook for 2-3 minutes until almost evaporated.

Ladle 1 cup of chicken stock to the rice and stir frequently until the stock is almost evaporated. Continue adding chicken stock to the rice, one cup at a time, until all the stock is added and the risotto is creamy.

Stir in the butternut squash, nutmeg, salt, pepper and sausage. Turn off the heat, cover and keep warm.

Add the canola oil to a small saucepan over medium high heat. When the oil is hot, add the sage leaves 4-5 at a time and fry for about 1 minute until crispy.

Remove with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining sage leaves until they’re all fried.

Garnish the risotto with the sage leaves and sprinkle with parmesan cheese right before serving.