Heat chicken stock in a small saucepan and keep warm on low heat.
In a large pan or a shallow Dutch oven, melt 1 tbsp (15 ml) butter over medium heat. Add onion and celery, and sauté until onion is translucent, about 5 minutes. Add sausage, sauté until brown, breaking up with a wooden spoon, about 3 minutes. Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed, scraping up the browned bits from the bottom of the pan while stirring.
Add 1 ladleful of hot chicken stock. Stir until the stock is almost fully absorbed. Continue adding stock, one ladleful at a time, allowing it to be absorbed before adding more. Mix in the chopped Swiss chard after 10 minutes. Cook until the rice is tender and the mixture is creamy, about 25 minutes total.
Mix in the Parmigiano-Reggiano cheese and stir until creamy. Stir in the basil, then taste and adjust seasoning if needed.
SERVING: Serve the hot sausage risotto in warm bowls, drizzled with a bit of extra-virgin olive oil, sprinkled with additional Parmigiano-Reggiano, and finished with some freshly ground black pepper.
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