Bring chicken or vegetable stock to a boil in a saucepan.

Heat olive oil in a separate saucepan over medium heat.

Add arborio rice to the saucepan with olive oil and cook for 3 minutes, stirring constantly.

Add the boiling stock to the rice one ladleful at a time, stirring continuously.

Wait for each ladleful of stock to be absorbed before adding the next.

If needed, add water to ensure the rice is fully cooked and creamy.

Once the risotto is cooked to al dente, set it aside.

In a small saucepan, melt butter over medium heat until it turns brown, creating a brown butter.

Add pine nuts to the browned butter and cook, stirring frequently to prevent burning.

When the pine nuts are nearly browned, add fresh sage and cook until fragrant.

Serve the risotto in bowls and generously top with the brown butter sauce containing pine nuts and sage.