• In a large pot, combine crushed tomatoes and 5 cups water (10 cups for 4 servings); season with 1⁄2 tsp sugar (1 tsp for 4), salt, and pepper. Cover and bring to a boil, then reduce to a low simmer. • Meanwhile, wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Halve, peel, and finely dice onion. Roughly chop parsley.

• In a small bowl, combine diced tomato, half the vinegar (all for 4 servings), 1⁄4 tsp sugar (1⁄2 tsp for 4), and a large drizzle of olive oil; season with salt and pepper. • Set aside, stirring occasionally, until ready to serve.

• Heat a drizzle of oil in a large pan over medium heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer sausage to a paper-towel- lined plate, keeping as much oil in pan as possible. • Add another drizzle of oil to pan. Add onion; cook, stirring occasionally, until lightly browned, 2-3 minutes. Season with salt and pepper.

• Add rice, stock concentrates, and 1 cup tomato stock to pan; stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1⁄2 cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, 20-25 minutes. TIP: You might not need all the stock for the risotto. • Season generously with salt and pepper.

• Once risotto is done, remove from heat and stir in cooked sausage, sour cream, half the parsley, half the Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper if desired.

• Divide risotto between shallow bowls. • Spoon marinated tomato (draining first) in center of risotto. Sprinkle with remaining Parmesan and garnish with remaining parsley. Serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.