In a heavy bottomed pan or Dutch oven, heat 1 teaspoon of olive oil over medium heat. Add the bulk sausage,  crumbling as it cooks. Once the sausage is cooked through, remove it to a plate lined with paper towels. Set aside.

Add the chicken broth to a small saucepan and heat over medium heat. Bring it to a simmer, then turn the heat down to low.

Wipe the pan that the sausage had cooked in with a paper towel. Add 1 tbs olive oil and 2 tbs butter over medium heat. Once the butter has melted, add the onion and cloves of garlic. Cook until the onion has softened and is translucent.

Add the arborio rice and stir so that every grain gets coated in the olive oil and butter. Allow the rice to toast a bit, stirring occasionally. Once it starts to smell nutty, add the beer. Stir occasionally until almost all of the beer has been absorbed by the rice.

Turn the heat off under the chicken broth, and add a couple of ladles to the rice. Stir occasionally until, again, almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente. You may or may not use all of the chicken broth.

Add the cooked sausage, shredded cheeses, and sliced green onions. Stir to combine. Taste and add salt and pepper if desired.