Risotto With Leeks

Preparation:

Preparation: In a saucepan, heat the broth. In the meantime, put half the butter in another saucepan and let the finely chopped leeks brown. When the leeks begin to brown, sprinkle in the rice, mix and toast. Pour in the white wine and let it evaporate over a high heat. Add a ladle of hot broth. Let it absorb and then gradually add the necessary hot broth and mix repeatedly making it absorbed each time. About halfway through cooking, add the saffron diluted in half a ladle of broth. When the rice is cooked, season with salt, turn off the heat and stir in the grated cheese. Melt the remaining butter in a saucepan, flavor it with the sage leaves and add it to the risotto. Stir, let stand for a couple of minutes, then serve. The risotto with leeks should be presented in the wave, very hot, and of a distinctly yellow colour, without skimping on the saffron.