Risotto with Grass-fed Ground Bison Sausage

In a medium-size saucepan heat broth and keep it hot. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add onion and cook, stirring frequently until tender, about 3 minutes. Add rice and stir to coat with the butter. Add wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove pan from heat and stir in the remaining butter, Romano cheese, and season with salt and pepper.

In a separate pan, brown the ground sausage in olive oil and add onions. Stir for 5-7 minutes, and then add diced tomatoes, garlic, and sherry. Sauté for 1 to 2 minutes. Lightly season mixture with salt and pepper. Just before serving, spoon the risotto into each bowl. Divide and arrange the topping onto each portion. Add additional grated cheese over tops and season with fresh-cracked pepper and chopped parsley.