Begin with the sage butter and powder, which both need to be made at least 8 hours ahead. Preheat a water bath to 63°C

Place the sage and butter in a vacuum bag and seal. Cook in the water bath for 8 hours

For the powder, spread the sage out on a tray and place in a dehydrator set to 60°C. Leave to dry out for 8 hours

After this time, remove the sage butter from the bag and pass through a fine sieve to leave a smooth butter. Allow to cool

Place the dehydrated sage leaves in a food processor or blender and blitz briefly to form a powder. Set aside until serving

Before making the risott, prepare the sage stock. Place the water in a pan and bring up to the boil over a medium heat. Once boiling, add the sage leaves and remove the pan from the heat. Allow the water to cool, then strain through a sieve to obtain a clear, infused broth

Add a dash of olive oil to a large frying pan and stir in the rice. Allow to toast for a few minutes, seasoning with a little salt

Deglaze the pan with the wine, then stir in the rice flour and reserved sage broth. Cook for 10–12 minutes, stirring regularly, until the liquid has mostly evaporated

Stir through the sage butter and grated Parmesan to create a creamy, silky texture. Divide the risotto between bowls and sprinkle over a little of the sage powder to serve