In a large pot, bring chicken stock to a simmer over medium-low heat.

In another large pot, heat oil and 2 tablespoons of butter over medium heat until melted.

Sauté shallots and garlic until tender, being careful not to brown the shallots or garlic.

Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.

Add wine to rice, stirring regularly.

When wine is completely absorbed by the rice, add 1 cup of the hot stock.

Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.

Stir rice continually. After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 tablespoon of butter, stirring until melted.

Stir in cream until mixed well.

Add any other cooked components at this time (proteins, vegetables, etc.)

Season with salt and pepper to taste.

Add olive oil to large skillet over medium-high heat. Add sausage, breaking it up into crumbles. Cook until the sausage is cooked through. Remove sausage from the pan.

Leave 1 tablespoon of the rendered sausage fat in the pan and add peppers and onions. Sauté until soft and slightly browned. Add garlic, Italian seasoning, tomato paste, wine and cooked sausage.

Let simmer for 5 minutes.

Stir mixture into the prepared risotto. Top with grated Parmesan cheese and serve immediately.