Take the left over concentrated stock and chicken carcass from your roast chicken (Favourite Sunday Roast Chicken by MMM). Add to a pot with 7 cups of water and celery, leek and carrot. Boil for 30 minutes until chicken carcass collapses. Discard the vegetables and strain if you don't want to include the remaining chicken flesh. Measure 7 cups of stock for the risotto.

Gently heat the oil in the other pot over a medium, high heat. Fry onions until soft then add the arborio rice and stir until becoming transparent. Then add the hot stock one ladle at a time adding a ladle full each time the stock is absorbed. Add the finely chopped sage leaves (or dried if using) and continue to add the stock until it is all absorbed. When rice is al dente and creamy, stir in the cheese. Serve in bowls nice and hot.