Ingredients:
2 Tablespoons unsalted butter
2 Tablespoons chopped fresh sage
1/2 cup panko
Salt and pepper
2 Tablespoons olive oil (sauté)
8 ounces sausage (breakfast or Italian)
1 1/2 cup arborio rice
3 garlic cloves, pressed
3 cups chicken broth
1 cup Parmesan cheese, finely grated, firmly packed

Directions:
Step One
Melt butter in a large pot or Dutch oven over medium heat.
Add the sage and cook, stirring frequently until butter is golden brown, about two minutes.
Add the panko and cook, stirring and scraping frequently, until the panko is toasted, about 1 1/2 to 2 minutes.
Remove from heat and transfer to a small bowl.

Step Two
Wipe out the pot and return it to the stove.
Add the olive oil and heat on medium.
Add the sausage and cook, stirring, until brown and cooked through, about 3-4 minutes.

Step Three
Add the rice and garlic and cook, stirring occasionally, until most of the rice is opaque, about 1-2 minutes.

Step 4
Add the broth and season with salt and pepper. (1/2 teaspoon salt, 20 turns on the pepper grinder)
Cover and bring to a boil over medium-high heat.
Reduce heat to medium low and simmer for 15 minutes.
Test that the rice is done and the broth has been absorbed.  Simmer a couple of minutes longer if needed.

Step 5
Remove from heat.
Add the Parmesan and stir vigorously until the cheese is melted and the rice is creamy.
Stir in half of the panko.
Serve garnished with remaining panko.