Remove the sausage meat from the skin. Now fry in a pan with a peeled clove of garlic in 1 tbsp olive oil until crispy. Then put to one side.
Finely dice the onion and fry in 2 tbsp olive oil in a large pan. When the onions are translucent, add the rice and fry for 1 minute. Then deglaze with the white wine.
Now add the salsiccia to the pan and mix everything well. Now gradually pour the stock into the risotto, ladle by ladle. Stir very often so that nothing burns to the bottom.
Season the risotto with salt and pepper to taste.
Chop the parsley and grate the Parmesan. Save a little parmesan and parsley for the garnish. Then stir in both, together with the butter, just before the end of the cooking time, i.e. when the rice grains are almost cooked.
Arrange on plates. Season with coarse ground pepper and sprinkle with the Parmesan. Garnish with parsley.