Sweet Potato and Sage Risotto

Although it’s easy enough to stir chopped sage into risotto to flavor it, it’s a whole lot more fun to pan-fry leaves so they become chip-like and can be crumbled on top of each bowl to lend a bit of crunch. Swap out the usual Parmesan for buttery, extra-melty Fontina cheese, which cozies up well to the tender chunks of sweet potatoes, and you’ve got the perfect fall dinner to sink into.