Creamy Leek and Sage Risotto

Wash and trim the leeks, cut the white parts into rings and chop the green parts. Heat 30 g butter and briefly sweat the leeks. Add the rice and stir over the heat until translucent. Stir in the wine, cook until it has evaporated, then add just enough stock to cover the rice. Simmer gently, stirring occasionally, until the liquid has been absorbed then add more stock. Continue in this way, adding more stock when the last addition has been absorbed for 15-20 minutes, by which time the risotto should be creamy, but the rice should still retain a little bite. Stir in the rest of the butter and the grated Parmesan and season to taste with salt and pepper.