Remove sausage from casings; discard casings. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a papertowel-lined plate, keeping as much oil in pan as possible.

Meanwhile, wash and dry all produce. Halve, peel, and thinly slice onion. Dice tomatoes.

Heat pan used for sausage over medium heat. Add 1 TBSP butter, onion, 1 tsp sugar, and a large pinch of salt and pepper. Cook, stirring, until softened, 5-7 minutes. Add rice and Tuscan Heat Spice. Cook, stirring, until grains are translucent, about 1 minute. Stir in tomatoes and 1/3 cup water, scraping bottom of pan to release any browned bits.

Meanwhile, measure out 5 cups hot water (hot water from your tap is fine). Add stock concentrates and 1/3 cup of the hot water to pan with rice. Bring to a simmer and cook, stirring, until liquid is mostly absorbed. Continue adding water 1/3 cup at a time, stirring each time and letting water absorb before adding more (every 2 to 3 minutes). Continue until rice is al dente and creamy, about 25 minutes. (TIP: You may not use all of the water.)

While risotto cooks, trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core. Zest lemon until you have 1 tsp; quarter lemon. Squeeze 1 TBSP lemon juice into a medium bowl. Toss in zucchini, lemon zest, a drizzle of olive oil, and salt and pepper (to taste).

Once risotto is done cooking, stir in sausage, Parmesan, and 3 TBSP butter. Season with salt and pepper. Divide risotto between bowls or plates. Top with zucchini ribbons or serve them on the side, along with any remaining lemon wedges.