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, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.

While sausage cooks, 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, ½ 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 ½ 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 ½ cup hot water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: You might 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 big squeeze of lemon juice to a medium bowl. Toss in zucchini ribbons, a drizzle of olive oil, and lemon zest to taste. Season with salt and pepper.

Once risotto is done, stir in sausage, Parmesan, and 2 TBSP butter (3 TBSP for 4 servings). Season with salt (we used ½ tsp kosher salt; 1 tsp for 4) and pepper. Divide risotto between bowls or plates. Top with zucchini ribbons or serve on the side, along with remaining lemon wedges.