In a medium saucepan, combine the chicken broth and water. Bring it to a gentle simmer over low heat. Do not let it boil—it’s broth, not a hot tub. Keep warm.

Heat 2 teaspoons of olive oil in a large saucepan over medium-high heat. Toss in the chopped onion and sugar, stirring frequently for about 7 minutes, until those onions are golden and caramelized to perfection. Scoop them into a small bowl and set aside.

Remove the casings from the sausage and add it to the same pan. Cook for about 4 minutes, breaking it up into crumbles as you go. No big chunks here, unless you want surprise bites of sausage.

Add the chopped shallots to the sausage and sauté for 2 minutes. Next, stir in the Arborio rice and sauté for 30 seconds. It’s not much time, but trust me, it makes a difference.

Pour in the white wine (cue the “ahh” moment) and stir constantly for about 45 seconds until the liquid is nearly gone. Your kitchen should now smell divine.

Add 1 cup of the warm broth to the pan. Stir constantly (and lovingly) for about 2 minutes until the liquid is nearly absorbed. Repeat this process, adding the broth 1/2 cup at a time, stirring until absorbed each time. It’ll take about 20 minutes in total—yes, it’s a labor of love, but so worth it!

Once all the broth is absorbed and the risotto is creamy, remove the pan from heat. Stir in the reserved caramelized onions, fresh arugula, Pecorino Romano cheese, and grated lemon rind. Watch as the arugula wilts and everything comes together in cheesy, citrusy harmony.

Ladle the risotto into bowls, garnish with extra Pecorino and a sprinkle of lemon zest if you're feeling fancy, and serve immediately. You just made a restaurant-worthy meal—pat yourself on the back!