In a skillet, brown the sausages in olive oil for 3 minutes.
Add the red wine and cook until the sausages are cooked through, then remove from heat and set aside.
Cut the spring onions lengthwise into quarters.
Finely mince the rosemary together with the garlic, sauté the mixture in a pan with olive oil, then add the spring onions.
In a heavy-bottomed pot, gently brown the onion in olive oil, then add the rice and toast until translucent.
Gradually ladle in the hot vegetable broth as the rice absorbs it, stirring continuously and cooking for about 15 minutes until al dente.
Remove the pot from the heat, stir in the grated Pecorino cheese, and beat vigorously (mantecare) until creamy.
Plate the risotto topped with the sausage and surrounded by the sautéed spring onions. Optional: Dissolve a pinch of saffron in the warm broth before cooking.
