Heat the stock: In a small pot, bring 6 cups water and the chicken stock concentrates to a simmer. Once simmering, add 1/2 cup diced tomatoes and stir to combine.

Meanwhile, halve, peel, and finely dice the onions. Mince or grate the garlic. Finely chop the parsley. Remove the sausage from the casings.

Heat 1 Tablespoon butter in a large pan over medium heat. Add the diced onion and cook, tossing for 3-4 minutes, until softened. Add the sausage and garlic to the pan and cook, breaking up the meat into pieces, until browned and cooked through.

Add the Arborio rice to the pan and toss to combine. Cook, stirring for 2-3 minutes, until the rice is translucent.

Add the stock: Begin adding the warm stock mixture to the pan in 1/2 cup increments, stirring between each addition, until absorbed. Repeat until the rice is al dente and a loose sauce has formed, 25-30 minutes.

Finish and plate: Stir in the parmesan cheese and season generously with salt and pepper. Finish with a pat of butter and a sprinkle of parsley. Enjoy!