Unsalted butter, 5½ tbsps
Fresh sage leaves, 2
Extra-virgin olive oil, 1 tbsp
Small onion, 1 small, finely diced
Carnaroli rice, 2½ cups
White wine, ½ cup
Hot chicken broth, 8 cups
Saffron, ½ tsp
Freshly grated Parmigiano Reggiano, 2/3 cup


In a small skillet, heat 1 tbsp of butter over medium heat until melted. Add sage, then cook until fragrant. Remove and discard it. Then remove sage butter from heat and set aside.
Heat oil and 1 tbsp of the remaining butter in a large saucepan over medium heat. Then add onion and cook, stirring occasionally, until it softens, about 5 mins. Add rice and cook, stirring, until the rice becomes translucent. This process is also known as “tostatura” or toasting.
Add wine, stirring, until it will be mostly absorbed, then add 1 cup of broth and saffron. Simmer, stirring frequently, until broth will be almost absorbed. Continue pouring broth in ½ cupfuls, stirring and allowing each addition to mostly evaporate before adding the next, until the rice will be tender but still slightly firm to the bite and the mixture will be creamy (you will have broth left over).
Stir in the remaining 3½ tbsp of butter, reserved sage butter, Parmigiano Reggiano and salt to taste.
Add an additional cup of broth, stir to combine, then serve “all’onda” (a “wavy” or wet-style risotto).

Thanks to: Jovina Cooks Italian