Heat chicken stock in a large pot. Season with a pinch of salt.
In a heavy-bottomed large pot, melt 2 tablespoons of butter and olive oil. Stir in shallot, garlic, salt, black pepper, nutmeg and sage. Cook until shallots are translucent, about 3-5 minutes.
Pour in white wine and stir in the Arborio rice. Cook for another 2-3 minutes, stirring frequently until rice becomes slightly translucent and most of liquid has evaporated.
Begin adding hot stock to rice, one ladle at a time, stirring constantly as liquid absorbs. Continue adding liquid as it evaporates, repeating process until creamy and cooked al dente, about 18 minutes.
When ready, stir in pumpkin puree, and grated Grana Padano cheese.
Cook for an additional 2-3 minutes, until all ingredients are heated through. Taste and season with salt and pepper, as desired.
Spoon into serving bowls and garnish with toasted pumpkin seed oil, shaved Pecorino Romano, and fried sage leaves.