Veal Jus Risotto with Sage and Lemon

Preparation

1. Melt about half of the butter in a small pan with the sage leaves over low heat until the butter is fragrant and the leaves begin to crisp gently at the edges. Remove from the heat, cool slightly, then chill until it forms a soft sage compound butter.
2. In a separate pot, bring the veal stock to a gentle simmer. Add the lemon zest and keep the broth hot over low heat so it becomes lightly infused.
3. In a wide saucepan, melt a spoonful of the remaining butter. Add the chopped shallot and cook over medium heat until soft and translucent, without browning.
4. Add the Carnaroli rice and toast for 1 to 2 minutes, stirring continuously so each grain is coated and slightly translucent around the edges.
5. Begin adding the hot veal stock one ladle at a time, stirring frequently. Let each addition absorb almost completely before adding the next, keeping the risotto at a gentle simmer.
6. Continue adding stock and stirring until the rice is al dente and the risotto is creamy and softly flowing, about 16 to 18 minutes. Season with sea salt and freshly ground black pepper.
7. Remove the pan from the heat and let the risotto rest for 1 minute. Stir in the chilled sage butter and the grated Parmigiano Reggiano, whisking vigorously to create a glossy, emulsified texture. Adjust with a spoonful of hot stock if needed.
8. In a small pan, reduce a ladle or two of veal stock over medium-high heat until it becomes a shiny glaze.
9. Plate the risotto on warm dishes, drizzle with the reduced veal jus, and finish with a few fresh sage leaves, a touch of lemon zest, and extra Parmigiano if desired. Serve immediately.