b'SERVES 4 TO 6 56 cups chicken stock 4 tablespoons olive oil1 pound sweet Italian sausage,casings removed6 large garlic cloves, thickly slicedCHEFS TIPS: cupfinelychoppedonion If you prefer a slightly wetter risotto, stir in an additionalcup of stock 1 cups fresh butternut squash, after the rice has finished cooking. If you have any leftover risotto, shape it peeled, seeded, and cut in into a log and chill. Slice the cold risotto into cakes and fry in olive oil until -inch dice crisp, about 3 to 4 minutes on each side. Serve the risotto cakes for a hearty 2 cups Arborio ricebrunch or a quick supper.2 tablespoons chopped fresh sageor 2 teaspoons dried, divided teaspoon salt, plus additional SUGGESTED WINE PAIRING: to taste TORRE MIGLIORI MONTEPULCIANO DABRUZZO teaspoon freshly groundblack pepper, plus additionalto taste cup white wine 1 cup green peas cup cream 4 tablespoons freshly gratedParmesan cheese step-by-step'