INGREDIENTS
6
Sage leaves (about 1 tablespoon)
3
Shallots
2 cups
Chicken stock, homemade or low-sodium
1 cup
Arborio rice
1/8 tsp
Black pepper, freshly ground
1/8 tsp
Saffron
1 tsp
Salt
2 tbsp
Olive oil
1 tbsp
Butter, unsalted
1/2 cup
White wine, dry