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1. Whisk together the chicken broth and pumpkin in a medium saucepan and place over medium heat. Bring the mixture to a simmer, then reduce the heat to low and cover to keep warm.
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2. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shallots, season with salt and pepper, and cook for 1 to 2 minutes, until the shallots are soft. Add the rice and cook for 2 to 3 minutes, until lightly toasted. Add the wine and cook for 1 to 2 minutes, until it is completely absorbed. Add 1/2 cup of the pumpkin broth mixture and cook, stirring constantly, until the liquid is completely absorbed into the rice. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly, for 20 to 30 minutes total, until the rice is smooth and creamy. Remove from the heat and stir in the goat cheese, parsley, sage, nutmeg, and remaining tablespoon of butter. Season with salt and pepper, to taste.
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3. Pour the risotto onto a large rimmed baking sheet and spread out into a thin layer. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes, until cold.
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4. Using a small ice cream scoop or tablespoon, form the risotto into small golf ball-sized rounds. Return to the baking sheet, cover with plastic wrap, and chill for another 30 minutes.
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5. Add enough oil to a large saucepan to come 3 inches up the sides of the pan. Heat the oil over medium heat until an instant read thermometer registers 350u00b0F. Place the flour in a shallow dish. Place the bread crumbs in a second dish. Beat the eggs in a third dish. Roll each risotto ball in the flour, then dredge in the eggs. Roll in the bread crumbs. Add the risotto balls to the hot oil and fry for 2 to 3 minutes, turning occasionally, until golden brown all over. Drain on paper towels and sprinkle with salt. Serve immediately.
