In a small saucepan, bring the chicken stock to a simmer, then keep warm over low heat.
In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and celery and cook, stirring, until soft, 3 to 4 minutes. Add the sausage and cook until brown, breaking up the meat with a wooden spoon.
Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed. Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed.
Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more, making sure to mix in the chopped Swiss chard after 10 minutes of cooking time.
When there's about ½ cup (125 ml) broth left, stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Season with black pepper, taste the risotto, and season with salt if needed. Stir in the remaining broth and the basil. The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
SERVING: Serve the sausage risotto in warm bowls, then garnish each serving with a drizzle of flavorful extra-virgin olive oil, some freshly ground black pepper, and fresh basil leaves, if desired.
STORAGE: This sausage risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
MAKE IT VEGETARIAN: Use vegetable stock and substitute diced plant-based italian-style sausage, such as Beyond Sausage.
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