Heat the oil in frying pan and slowly cook the sausages, approximately 20 minutes. Cut the bacon into strips and slowly cook to a crisp. Set aside.
Meanwhile melt the butter, add the finely chopped onion and stew. Do not colour. Add rice and stir to coat each grain in butter. Boil the stock in a separate pan and add a ladle full to the rice, stir and leave to boil and evaporate. Continue to do this for between 15-20 minutes until rice is cooked.
Chop sausage into ½ “ pieces and after 15 minutes mix into risotto. When the rice is fully cooked, take off heat and put to one side. Add the chopped butter and diced cheese and leave to stand for 3 minutes. Mix together and season. Serve into individual dishes. Mix the bacon and parsley together, sprinkle on top and serve.