Combine wild rice and chicken broth in a small saucepan and bring to a boil. Reduce heat, cover and simmer for 30 minutes. There will still be liquid left in the pan.
Meanwhile, heat olive oil and butter in a medium saucepan and cook sausage, browning it on all sides. Remove sausage to a plate, slice and set aside. Add shallots to the oil/butter in the pan and saute for a minute or so, then add sliced mushrooms. Toss to combine and cook over medium heat for 8-10 minutes, stirring occasionally.
Stir in sliced sausage, celery, sage, salt and pepper. Sprinkle with flour and stir to combine. Add Chardonnay and cook until reduced by half, about 4 minutes or so. Add vegetable broth as well as the rice and its remaining broth, stir and bring to a boil. Reduce heat and simmer uncovered for 12-15 minutes. Stir in heavy cream and cook for another minute or two until heated through.