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Heat a large, heavy saucepan over medium heat, add olive and butter. Wait until the butter is fully melted into the oil and the foam has subsided, then add the turkey sausage and ground turkey. Saute, chopping it all together into a mix of chunks and bits, until cooked and light golden brown. Remove to a plate, and add the chopped bell peppers, chopped onion, mushrooms. Saute until they start to soften, then add the minced garlic, salt and pepper, and saute everything together until the bell peppers are soft and tender, and the onion is translucent, scraping any bits off the bottom of the pan. Add the rice, and stir to coat, keep cooking until the rice is toasty and golden. Add the turkey sausage and ground turkey back into the pan, turn up the heat, and add all the wine, scraping the bottom of the pan, and letting it reduce until almost dry. Lower the heat to medium low and start adding the broth, about 1 cup at a time *You may not use all of it*, stirring then letting it reduce until the vegetable, rice and turkey mixture is almost dry again. Continue to add the broth, 1 cup at time, until the rice is tender to the bite, and has a creamy consistency. This could take anywhere from 20 to 30 minutes. When you're satisfied with the texture of the rice, if you have any chicken broth left, add it, and let it cook down for only 1 minute so it's still slightly soupy, then add the butter and grated parmesan cheese. Stir to combine, until very creamy. Top with chopped chives and parsley and sprinkle with some extra parmesan cheese. Serve immediately, in the pan (like I do) or in a bowl or dish.
