Mince one of the Shallot (2) and set aside. Slice the other shallot into thin rings and place in a medium bowl. Mince the Garlic (1 clove) and set aside. Remove the Fresh Basil (0.25 ounce) leaves from the stems and discard the stems. Roughly chop the basil and set aside.
Mince Fresh Chives (6 stalk) and set aside for garnish. Zest the Lemon (1) into a small bowl. Juice the lemon into another small bowl and discard seeds.
Pour the Apple Cider Vinegar (1 tablespoon) over the sliced shallots in the medium bowl. In another bowl, combine Salt (1/4 teaspoon), half of the garlic clove, a half teaspoon of Granulated Sugar (1/2 tablespoon), Dijon Mustard (1 tablespoon), and Olive Oil (2 tablespoon). Mix well.
Cut each Tomato (2) into wedges of eight and add them to the bowl with the shallots. Add the dressing and the sliced basil, toss gently, and hold for plating.
Heat a large saucepan over medium high heat. When hot, add Olive Oil (1 tablespoon). Remove the casings from the Turkey Sausages (2) and crumble into the hot pan. Saute until browned, about five minutes.
Add the Fresh Baby Spinach (5 ounce) to the pan and saute quickly while stirring for one minute. Remove from heat. Remove turkey and spinach from saucepan.
Bring four cups of water to boil in a medium saucepan with Chicken Base (3 package) and stir. Place a large saucepan over medium high heat. When hot, add Olive Oil (2 teaspoon), minced shallots, and remaining garlic. Saute for one minute.
Deglaze with White Cooking Wine (1/2 cup) and cook for two minutes.
Add the Arborio Rice (8 ounce) and saute for two minutes while stirring constantly.
Add one cup of broth to the risotto. Reduce the heat to medium and stir until the broth is absorbed, about five minutes.
Continue to ladle broth in half cup increments at a time, while stirring consistently. Keep adding broth until fully absorbed and rice is creamy and tender.
Finish risotto by adding the Unsalted Butter (2 tablespoon), Parmesan Cheese (1/2 cup), spinach sausage mixture, lemon juice, and Salt (1/4 teaspoon). Stir again.
Scoop an even amount of risotto into two bowls. Serve the tomato salad on the side. Garnish the risotto with the lemon zest and chives.