Heat a lidded pot over
medium-high heat. Add
sausage, breaking up with a
spoon. Cook 6 minutes, until
browned. Reduce heat to
medium and stir in onion. Cook
3 to 5 minutes, until softened.
Mix in garlic and sage; cook
1 minute. Stir in rice and wine,
scraping bottom of pan to
release brown bits. Cook until
liquid evaporates. Pour in broth
and 1 1/2 cups water. Bring to a
boil. Cover, reduce to a simmer
and cook 25 minutes, until
liquid is absorbed and rice is
tender. Stir in salt and pepper.
Spread rice on a rimmed
baking sheet to cool 10
minutes, then refrigerate 1 hour.