Keep chicken stock boiling in a small pot on low heat

Put onions in a separate pan with oil and cook until translucent

Add sausage (peeled and crumbled)

When sausage is cooked simmer with white wine until it is reduced

Add rice to the pan and let it roast for 1 minute ( or until slightly translucent)

Keep adding ladlefuls of stock, allowing the previous one to be absorbed before adding the next

Keep doing this until the rice looks cooked, at this point stop adding stock and just let the remaining one absorb almost completely, season with salt and black pepper to taste. (the cooking time varies depending on the rice variety, usually it would take more or less 16 minutes)

Turn off the heat and as a final touch add butter and grated parmesan