Remove sausage from casing; discard casing. 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 paper-towel-lined plate, keeping as much oil in pan as possible.

Meanwhile, wash and dry all produce. Halve onion. Peel and thinly slice one half (save remaining half for another use; for 4 servings, slice whole onion). Dice tomato.

Heat pan used for sausage over medium heat. Add 1 TBSP butter, sliced onion, 1/2 tsp sugar (1 tsp for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until onion is softened, 5-7 minutes. Add rice and Tuscan Heat Spice. Cook, stirring, until grains are translucent, 1-2 minutes. Stir in tomato and 1/2 cup water, scraping up any browned bits from bottom of pan.

Meanwhile, measure 4 cups hot water (7 cups for 4 servings). Add stock concentrate and 1/2 cup hot water to pan with rice. Bring to a simmer and cook, stirring, until liquid is mostly absorbed. Continue adding water 1/2 cup at a time— stirring and letting liquid absorb after each addition—until rice is al dente and mixture is creamy, 25-30 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 as you go, until you get to the seedy core; discard core. Zest and quarter lemon. Add a large squeeze of lemon juice to a medium bowl. Toss in zucchini, lemon zest to taste, a drizzle of olive oil, and salt and pepper to taste.

Once risotto is done cooking, stir in sausage, Parmesan, and 2 TBSP butter (3 TBSP for 4 servings). Season with salt (we used 1/2 tsp; 1 tsp for 4) and pepper. Divide risotto between bowls or plates. Top with zucchini ribbons or serve them on the side, along with any remaining lemon wedges.