Heat 2 tablespoons of the oil and the sage in a large frying pan over medium heat. Add the sausage and fry for 5 minutes, stirring constantly. Pour over the wine and stir until absorbed. Set aside.

Heat the butter in a large, heavy-based sauce pan over low-medium heat. Add the onion and saute until softened. Add the rice, stirring to coat, and cook for 2 minutes, until translucent.

Gradually add the stock, a ladle at a time, stirring constantly. Ensure almost all the liquid is absorbed before the next addition. Cook for 10 minutes and then add the sausage and its juice to the rice. Stir well and continue cooking until the rice is al dente, thats for a further 5-10 minutes. Add any additional stock if needed.

Stir in half the parmesan. Season with salt and pepper and serve topped with the remaining cheese. Share and enjoy.