Heat oil in small, wide pan. Add leeks, mushrooms and sage and fry for 2 mins until leeks are starting to soften and smell fragrant. Stir in rice and cook for 1 min, stirring. Add wine and cook until evaporated. Add stock, 1/4 cup at a time, bringing to boil after each addition and cooking until mostly absorbed. Continue until rice is alsmost cooked through, should have a slight bite at core. Mixture should be slightly soupy. Remove rice from heat, stir in 2 Tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with remaining Parmesan.
Serves one.