Pancetta and Sage Risotto

Heat the stock in a large pan and keep it hot. Chop the sage leaves, reserving some to decorate;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the pancetta and cook for 5 minutes until lightly golden. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. Add the sage for the last 1-2 minutes.;Add the remaining butter and Parmesan and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as it´s almost too wet. However, it will harden a bit on the plate.