In a large, wide pan over medium heat, drizzle olive oil. Add crumbled sausage, onions and mushrooms to the pan and cook until the sausage is browned, and the onions and mushrooms are soft and beginning to caramelize.
Push the sausage, onions, and mushrooms to the side of the pan and add the butter to the center deglaze the pan. Then add in the arborio rice and toast for 1-2 minutes.
Begin to add in the warm chicken stock to the pan, one cup at a time, stirring frequently until it’s absorbed. Repeat until all the chicken stock is added to the rice and absorbed.
During the last few minutes of cooking, stir in the heavy cream and cook until absorbed; season to taste with salt and pepper.
Recipe by DomestikatedLife at https://domestikatedlife.com/2023/12/12/sausage-cranberry-sage-and-orange-risotto/