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Northern Italian luganega sausage enriches this creamy risotto with gentle spice. This high protein mediterranean family dinner is hearty, comforting, and a staple of Lombard home cooking.
In a medium saucepan, bring the chicken stock to a gentle simmer and keep warm over low heat for continuous ladling.
In a large heavy-bottomed skillet, heat the olive oil and 1 tbsp butter over medium heat. Add chopped onion and cook, stirring often, until translucent but not browned, about 3-4 minutes.
Add the luganega sausage, breaking into small pieces. Raise the heat to medium-high and sauté until the sausage is lightly browned and fragrant, about 4 minutes.
Stir in the Arborio rice and cook, stirring frequently, until the rice is pearly and well coated in fat, about 2 minutes. Pour in white wine and cook, stirring, until almost fully absorbed.
Add a ladleful of hot stock to the rice. Reduce heat to medium and stir gently. Add more stock, one ladle at a time, waiting for each addition to be almost absorbed before adding more. Continue until rice is creamy and al dente, 18–22 minutes.
Turn off heat. Stir in remaining 1 tbsp butter and Parmesan cheese. Adjust seasoning with salt and pepper, cover, and let risotto rest for 2 minutes before serving immediately.
