In a medium saucepan over low heat, vigorously whisk the chicken broth and the pumpkin puree together until perfectly smooth and unified. Keep this infused broth hot at a gentle simmer (adding cold broth to the rice will shock the starches and halt the cooking process).

In a large, heavy-bottomed skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until foaming.

Add the chopped wild mushrooms and sear undisturbed until they release their moisture and become deeply golden and caramelized, about 5 minutes.

Season the mushrooms aggressively with the ground sage, kosher salt, and coarse black pepper to bloom the aromatics in the fat.

Add the dry Arborio rice directly into the hot skillet with the mushrooms. Stir constantly for 2 to 3 minutes to toast the exterior of the grains, which helps them retain their structural integrity (al dente bite) during the slow cook.

Pour in the ½ cup of dry Marsala wine to deglaze the pan. Stir continuously until the sharp alcohol scent burns off and the dark liquid is completely absorbed by the rice.

Reduce the skillet heat to medium-low.

Ladle exactly one cup of the hot, pumpkin-infused broth into the skillet. Stir gently and continuously until the liquid is almost entirely absorbed.

Add the next ladle of hot broth and repeat the process. Continue this gradual addition of broth, stirring frequently to massage the starches out of the rice, until all the liquid has been absorbed.

The risotto is finished when the rice is suspended in a naturally creamy, thick emulsion but still retains a firm, distinct bite in the center (do not let it become mushy). This process should take about 20 minutes.

Remove the skillet entirely from the heat.

Vigorously stir in the remaining 2 tablespoons of butter, the half-and-half, and the grated Parmesan cheese until they melt into the starchy liquid, creating an incredibly rich, glossy, unified sauce.

Taste and adjust the seasoning if necessary. Garnish heavily with the fresh chopped parsley and serve immediately.