Mince all but 4 of the sage leaves and set them aside.

Heat 2 teaspoons of neutral oil in a large pot over medium heat. Add the shallots and cook for 5 minutes until softened.

Melt the butter into the shallots. Once frothy, add the minced sage leaves and cook for 1 minute.

Add the rice and toss to coat. Cook for 2 minutes until the rice begins to toast slightly. Sprinkle everything lightly with salt and pepper.

Ladle in one cup of warm water or stock and stir every few minutes until the water is mostly absorbed. Continue alternating adding one cup of water at a time, stirring between each addition. Only add more liquid as the liquid becomes absorbed by the rice. Continue for 30 minutes, stirring regularly, until all of the liquid is absorbed and the rice is tender and creamy—taste and season with salt and pepper. Turn off the heat and allow the risotto to rest for 5 minutes.

Before the risotto finishes cooking, prepare the fennel and tomatoes—heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the fennel and cook without moving for 4–5 minutes. Flip and add the tomatoes and spread them into an even layer. Cook for an additional 5–6 minutes until the tomatoes begin to char around the edge. Spoon the fennel and tomatoes into a bowl and wipe out the skillet.

Heat the remaining 1 tablespoon oil in the skillet over high heat. Once hot, add the sage leaves in an even layer and cook for 45 seconds until crispy. Immediately transfer to a paper towel and season with salt.

Divide the warm risotto between shallow bowls and pile the tomatoes and fennel on top. Garnish with a crispy sage leaf and spoon any extra tomato juice from the bowl over each dish. Enjoy!