• Pour 1L water (double for 4p) into a pot on high heat.
• Add the stock, stir to combine. Bring to the boil then reduce the heat to the lowest setting.
• Halve, peel and chop the onion into small pieces.
• Halve the lemon. Cut half (double for 4p) into thick wedges.

• Place a large, wide-bottomed pot over medium heat with a drizzle of oil. 
• Fry the onion until softened, stirring occasionally, 4-5 mins.

• Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.
• Stir in a ladle of your stock. When it's been absorbed, stir in another ladle. 
• Keep the pot on medium heat and continue adding stock, letting it absorb each time.
• The cooking time should be 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a little firmness left in the middle.

TIP: Add a splash of water if it's too dry.

• While the risotto cooks place a pan over medium heat (no oil).
• Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan.
• Return pan to medium-high heat with 2 tbsp butter (double for 4p). 
• Add the sage leaves and fry for 2-3 mins until crispy, shifting as they cook. 
• When crisp, remove the leaves and remaining butter from the pan.

TIP: Watch the pine nuts carefully so they don't burn.

• Return the pan to a high heat, adding a drizzle of oil.
• Once the oil is hot, add the pork mince and half the Italian herbs (double for 4p).
• Fry until pork is brown and crispy, 10-12 mins.
• Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.

• Divide the creamy risotto between bowls. 
• Top with the crispy mince, pine nuts and buttery sage leaves.
• Drizzle over any remaining sage butter.
• Serve with a lemon wedge to squeeze over.