Make sure your turkey broth is hot in a nearby pot.
Heat the butter in a saucier or medium pot over medium-high heat. Let it brown, and the moment it does, add the shallot and saute 2-3 minutes, stirring often. Add the rice and stir-fry it for 1-2 minutes, coating the grains with the butter.
Start with 2 ladles full of the hot stock, about 1 cup. Stir vigorously, then gently, almost constantly as the broth evaporates and becomes incorporated into the rice. When the liquid is almost gone — you do not want the bottom of the pot to sizzle — add another ladle full of stock and repeat the stirring. If you don’t stir constantly you will not get the creamy starch to come off the rice and make your sauce.
After 2-3 ladles full of stock has gone in, add the sage. Start with 1 tablespoon, and if you want to add more, do so near the end of the cooking time. Taste for salt and add as needed; it will depend on your stock. Continue cooking, adding a little stock at a time and stirring for about 25-30 minutes. Taste the rice after 20 minutes, and then monitor it. You may need more or less than 5 cups of broth. I like my risotto loose, so I add another splash of broth in at the end.
Once your rice is done to your liking, stir in the cheese and let it cook another 1-2 minutes.