Definitely White Onions for this recipe, rather than the increasingly ubiquitous red variety, which I think would be too strongly flavoured here and would probably overpower the Sage. This is a deceptively simple dish, with ingredients that you would expect to find in practically any peasant kitchen - yet the end result is surprisingly delicate and refined, with a subtle marriage of flavours and textures that works amazingly well. This is one of those rare occasions when two and two makes not four, but eight!
Ingredients: 4 oz Butter; 1 large White Onion; 2/3 cup of Carnaroli Rice; 1 pint of Stock (Chicken or Duck); half a cup of freshly grated Parmesan; 6 medium sized Sage leaves, chopped finely; Salt & Pepper.
1. Melt half the Butter in a large sauté pan, and add to it the Onion, very thinly sliced. Cook over medium heat for about ten minutes until the Onion has softened - it should not colour, and you don't want it to collapse entirely, so don't go too far!
2. Add the Rice, stir to mix it thoroughly with the Onion, and cook for about a minute, before you start to add Stock, one ladleful at a time.
3. Continue cooking at a very low simmer for about 25 minutes, adding more Stock as necessary (if you run out, then use water - but you shouldn't need to if you're regulating the heat properly under the pan).
4. Test the rice for done-ness, and when it is ready, add the remaining butter to the Pan, and stir to melt it into the Rice mixture. Turn off the heat, and mix in the Parmesan and the Sage leaves, then add seasoning to taste.
If in doubt on Risotto technique, go here.