Heat the olive oil in a large, deep skillet or sauté pan over medium heat.

Add the onion and cook until it’s translucent, about 3–4 minutes. Stir in the garlic and let it fragrance the pan for about 30 seconds.

Add the sliced chicken sausage. Cook until the sausage is lightly browned on the edges, about 4–5 minutes.

Stir in the mushrooms and cook until they release their moisture and begin to brown, another 4–5 minutes.

Pour in the Arborio rice, giving it a quick stir to coat the grains. Toast lightly for 1–2 minutes.

If using wine, pour it in now and let it reduce for about 1–2 minutes, stirring occasionally.

Begin adding the warm chicken broth, one ladle at a time. Stir constantly and wait until each scoop is mostly absorbed before adding the next. This helps release the starch and create that creamy texture.

Continue this process for about 18–20 minutes, until the rice is tender but still has a slight bite and the mixture is creamy.

Remove from heat. Stir in the butter and Parmesan cheese until glossy and smooth. Taste and adjust with salt and pepper as needed.

Spoon into bowls, garnish with chopped parsley, and serve immediately.