Heat oil and butter in a saucepan over medium-high heat, reduce heat to low-medium, add shallot and garlic and stir until translucent and starting to caramelise (15-20 minutes). Add rice, stir to coat (1 minute), add vermouth, then add hot chicken stock one ladleful at a time, stirring until each ladleful is absorbed before adding the next, and stir until rice is almost tender (10-15 minutes).
Meanwhile, blanch silverbeet (1 minute), drain, refresh, squeeze out moisture and process in a food processor until finely chopped. Add to risotto with Piave vecchio and cream, stir until combined and melted (2 minutes), season to taste.
For sage burnt butter, cook butter in a saucepan over high heat until nut-brown (2-4 minutes), add sage, remove from heat immediately and stir to combine. Drizzle over risotto and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.