Finely chop the onion and garlic, grate the cheese and remove the skin from the sausages
Heat the water with the bouillon cubes in a small pot and keep it hot but not simmering
Fry the onion and garlic in a bigger pot together with butter until translucent
Crumble the sausages to small pieces and add to the onion. Fry for around 3 minutes.
Add the rice and turn down the heat to medium-low while stirring to coat all grains with butter (add more butter if needed)
Toast the rice a few minutes until the grains start turning translucent on the edges but not browning!
Add the wine and let the rice soak in the wine
Add around 1/4 of the liquid (or use a ladle) and stir often until most have been soaked in by the rice, Add another ladle and repeat. It is important to stir often to avoid burning and also to help the grains release their starch. If you run out of stock before the grains are ready, then just add boiling hot water
When the grains are cooked through and al dente (around 20 min) then turn off the heat and add the cheese, salt and pepper and a generous amount of butter (~2 tbsp). Stir until cheese and butter has melted.
Serve the risotto hot in a deep plate and with some additional grated parmesan on top