Step 1

Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables.

Step 2

Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes.

Step 3

Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted.

Step 4

Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp.

Step 5

Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish.