1. Remove the skin from the sausages and crumble the meat; finely chop the onion; strip and finely chop the rosemary leaves; bring the stock to the boil and keep it at a gentle simmer.
2. In a wide pan, fry the sausage meat in the olive oil, breaking it up, for 5-6 minutes until browned and crumbly, then add the onion and rosemary and cook together for 3 minutes.
3. Add the rice, toast it for 2 minutes, stirring, pour in the red wine and cook until it has completely evaporated.
4. Cook for 17-18 minutes, adding the hot stock a ladleful at a time and stirring often, until the rice is creamy but the grains still have a slight bite.
5. Take off the heat, stir in the butter and grated parmesan, taste and add salt only if needed; season with pepper and leave covered for 2 minutes.
6. Serve hot with freshly ground pepper.
Tip: Red wine gives the risotto a lovely burgundy colour and a deep, rounded flavour - choose a wine you'd happily drink, as its taste stays in the dish.
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