Butter and sage carnaroli risotto with lime and Grana Padano

Begin by preparing your butter and sage sauce. Melt the butter in a frying pan set over a low heat. Add the sage, garlic, salt and pepper. Cook gently until the butter starts to gently foam and the sage and garlic become fragrant

Add the cheese, transfer to a blender and blitz on a high speed until emulsified. Strain through a sieve into a bowl set in an ice bath to rapidly cool and set aside in the refrigerator

To prepare the risotto, begin by peeling your lime, trying to avoid the bitter white pith. Slice the lime peel into a very small brunoise. Juice the lime and set the zest and juice aside separately

Place the vegetable stock in a large pan and warm through over a medium heat

Place a large saucepan over a medium heat, adding a splash of olive oil. Toast the rice gently for 2–3 minutes, stirring constantly so that the rice does not burn

Lightly season the rice and add a ladle of the hot vegetable stock, allowing the stock to be absorbed as you constantly stir before adding another. Repeat this process for 15–20 minutes, until the risotto is thick and creamy and the rice grains are cooked but still have a little bite in the centre

Once the texture is to your liking, remove from the heat and stir in the chilled butter, sage and cheese mixture. Season to taste

Serve on a soup plate. Finish with the lime zest, lime juice and the remaining Grana Padano