Cheesy Risotto with Leeks and Crispy Sage

1. Stage

Make the crispy sage garnish: Set a paper towel lined-plate next to the stove. In a small saucepan over medium heat, heat the olive oil until hot. Fry about 6 sage leaves at a time for 2 to 3 seconds, or until crisp. Transfer to the paper towel-lined plate to cool. Repeat until all the leaves are fried. Sprinkle with flaky salt and set aside.

2. Stage

Sauté the leeks: Slice off the root end and the tough green part of the leek and cut it in half lengthwise. If it is sandy, run it under cold water, fanning out the leaves to remove any grit. Cut into thin slices. In a heavy-bottomed 4-quart saucepan over medium heat melt the butter. Add the leeks and 1/8 teaspoon salt. Cook, stirring often, for 4 to 5 minutes, or until the leeks are soft and translucent, but not browned.

3. Stage

Add the rice and wine: Add the rice to the leeks, and cook, stirring, for 2 minutes, or until the grains are warm and coated with butter. Add the wine and stir until it is almost completely evaporated, about 5 minutes.

4. Stage

Add the stock: Add 2 cups of stock to the pot and adjust the heat to maintain a steady simmer. Stir occasionally until the stock is mostly absorbed. Continue adding the remaining stock in 1/2-cup increments, stirring occasionally after each addition until each addition of stock is almost absorbed, about 20-25 minutes. The rice should look like shiny porridge and should be slightly al dente. Err on the side of undercooking, since it will continue to cook and absorb liquid off the heat.

5. Stage

Finish the risotto: Remove the pan from the heat. If necessary, stir in another splash of stock to loosen the mixture. Stir in the Mimolette and taste, adding more salt, if desired.

6. Stage

Serve: Serve in bowls topped with more grated Mimolette and crispy sage leaves.