Sweat the diced onion in a pan with a drizzle of extra virgin olive oil and a knob of butter. Cook for about 10 minutes on low heat until golden and caramelized. Remove from the heat and set to the side.

Place your dried mushrooms into a bowl, cover with boiling water and soak for 15 minutes. Remove from bowl (keep the amazing mushroom stock it creates, for your risotto).

In a pan, heat a drizzle of olive oil and a half your Abernathy butter. Toss your mushrooms through it and cook until your mushrooms are golden (about 10 minutes).

In a large pan start to dry toast the rice. This will help the rice retain not only its creamy finish but give you that little bite (al dente).  Keep stirring the rice, so the rice does not catch on the bottom of the pan or burn.

Pour half a glass of the wine in. Let the wine evaporate. Half way through the cooking progress (10 minute mark) add your softened onions and dried mushrooms and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and make sure the rice is always covered with stock, then repeat the process.

Around the 17 minute mark, remove the risotto from the heat and finish with the rest of your Abernathy butter and grated grana Padano and Crispy sage leaves.

For the crispy sage leaves, heat your pan with a drizzle of olive oil, add the leaves and cook for 30 seconds on each side, remove from pan and pat dry the excess oil off them, sprinkle with a little sea salt.