Sausage with Savoy Cabbage and Grana Padano

Heat oil and 1 1/2 tablespoons butter in a heavy large saucepan over medium-low heat. Add cabbage and onion; cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add sausage and stir to combine. Add rice and cook, stirring constantly, for 5 minutes. Add wine and 1 cup broth; cook, stirring, until liquid is mostly absorbed, about 7 minutes. Add 1/2 cup more broth and cook, stirring, until mostly absorbed. Repeat, adding liquid in 1/2 cupfuls, until rice is tender yet still slightly firm to the bite (you may not use all the broth). Stir in remaining tablespoon butter and cheese. Season to taste with salt and pepper and serve immediately.