Black Truffle, Sage and Pecorino Risotto

• 900 ml/31 fl oz/scant 4 cups chicken stock (bouillon)
• 30

In a small saucepan, bring the chicken stock (bouillon) to a simmer.

In a separate heavy saucepan over a medium heat, heat the butter until melted, then add the onion and garlic and cook for about 2 minutes, stirring, until the onion has softened. Stir in the rice and sage leaves, then add the wine and cook, stirring, until fully absorbed. Add enough of the hot chicken stock to just cov