Sage and Arugula Risotto

Sage and Arugula Risotto

2 small shallots chopped fine
3 garlic cloves minced fine
1 tablespoon olive oil
2 pats of butter
1-1/2 cups arborio rice
1 container of chicken stock warmed till almost boiling
1 cup white wine
3 tablespoons fresh dried sage leaves (from my garden)
salt and pepper to taste
5 big handfuls of baby arugula leaves
2/3 cup feta cheese crumbled

Sauté shallots in olive oil in a large capacity frying pan but not cast iron. Add garlic at the end and sauté for one more minute. Add butter and then the rice to toast the rice in the butter. Meanwhile heat stock up to almost boiling in a separate sauce pan. When rice is toasty add heated stock 2 ladles full at a time. Using heated stock is the tip which makes the rice absorb the stock slowly and develop it's starch and creaminess. As stock is absorbed slowly, add the wine half way through. Keep adding stock till it's all gone. Towards the end add the sage, (I added the whole sage leaves which hydrated in the broth). Last I added the cheese crumbled quite small. Every time I make risotto it gets better and better. This time it has a lemony flavor, probably from the feta cheese. I used the lemon slice as a garnish, didn't even squeeze it over the risotto. Enjoy!