Sage Risotto

Serves 4
INGREDIENTS
litre/134 pints Vegetable Stock
2 tablespoons olive oil
25 g/1 oz butter
1 shallot, finely chopped
375 g/12 oz arborio rice
50 ml/2 fl oz dry white wine
20 fresh sage leaves, finely chopped
2 tablespoons single cream
25 g/1 oz Gruyere cheese,grated
salt and pepper
sage leaves, to garnish

Sage Risotto

Warm the stock in a pan over a very low heat and gradually bring to the boil. Heat the oil and butter in a large pan and add the shallot. Fry

over a moderate heat for about 4 minutes until golden but not brown. Gradually add the rice, stir well and continue to cook for a few minutes.

Add the wine and simmer until it has completely evaporated, then add the boiling stock a little at a time and cook, stirring frequently for

about 25 minutes, until the stock has all been absorbed and the rice is creamy. Taste and season if necessary.

Add the sage leaves, cream and Gruyere. Turn off the heat, cover the pan and leave the risotto to rest for a few minutes before serving,

garnished with sage leaves.