Heat a straight sided skillet or shallow pot (Dutch oven) over medium-high heat. Add a teaspoon of the olive oil then brown the sausage thoroughly. Careful not to burn the bits on the bottom. When cooked, hold warm in a bowl.
Have the chicken stock holding warm in a pot nearby, with a ladel.
If there is more than 1 tablepoon of fat, drain most of it off, leave at least 1 teaspoon (more for more flavor). Return pan to medium heat. Add the remaining olive oil. Add the shallots and some salt. Saute until tender.
Add the rice. Stir well with wooden spoon. Coat the rice with the oil and cook until the rice grains are chalky and opaque.
Add the wine and stir until it is fully absorbed/evaporated.
Once the wine is absorbed, add 3 ladels of warm stock. Stir frequently until all the stock is absorbed. Liquid should simmer. If it is at a full boil, reduce heat as needed.
Continue adding stock 1-2 ladels at a time, stirring frequently until the liquid absorbs before adding the next round.
Once you've used more than half of the stock, start checking for doneness. The rice should be al dente but not chalky in the center. Reduce heat to low.
Once the rice is al dente but not chalky, stir in chicory (or other greens) and 1/4 teaspoon of salt. Stir, cooking 2 minutes until the greens are wilted.
Add the cooked sausage and any of its juices as well as the peas. Then add the butter and grated cheese. Stir well. Texture should be creamy, and slightly loose. If necessary, stir in 1-3 tablespoons fo warm stock to adjust consistency.
Adjust seasoning as needed with salt and freshly ground black pepper. Serve immediately in warm pasta bowls.