Summary

Ingredients

• 1 tablespoon olive oil
• 1 large onion (s), very finely chopped
• 12 sage leaves, finely chopped
• 200 g risotto rice
• 100 ml white wine, drier
• 500 ml poultry stock, possibly instant, hot
• Salt and pepper, whiter, from the mill

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Instructions

1. Heat the oil in a saucepan and steam the onion in it. Add the sage and rice, sweat while stirring until translucent, deglaze with wine and season with salt and pepper. Gradually pour in the vegetable stock until the rice is soaked in about 25 minutes. Stir frequently so that nothing burns.