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1
Cook sausage and drain fat.
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2
Set aside.
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3
In a sauce pan, bring the chicken stock to a boil, then reduce the heat and keep simmering.
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4
While the sausage is cooking, get the rest of the ingredients ready.
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5
Strip the leaves off the rosemary sprig and chop.
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6
In a large, heavy pot or French oven, heat the oil and 2 tablespoons of the butter over medium heat.
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7
Add the chopped shallots and celery and cook for about 2 minutes, stirring occasionally.
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8
Stir in the garlic, rosemary and thyme.
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9
Reduce the heat, add the rice and stir to coat in oil and butter.
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10
Cook, stirring constantly, for 2-3 minutes or until the grains are translucent.
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11
Add the wine and cook, stirring constantly for 1 minute until reduced.
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12
Gradually add the hot chicken stock 1 ladleful at a time.
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13
Stir constantly and add more liquid as the rice absorbs each addition.
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14
Increase the heat to medium so that the liquid bubbles.
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15
Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
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16
Toward the end of cooking, return the sausage to the risotto and heat through.
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17
Season to taste with salt and pepper (optional).
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18
Remove the risotto from the heat and add the remaining tablespoon of butter and mix well.
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19
Stir in the Parmesan until it melts.
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20
Serve and garnish with additional rosemary.
