Heat the oil to medium-high in a large, heavy-bottomed pot. Brown the sausage in the oil. Set aside and return the pan to the heat.
Add the onions to the pan along with a pinch of salt and sauté until limp.
Add the arborio to the pot and stir and stir and stir until all the grains turn opaque.
Add the wine and stir until it is completely absorbed.
Pour in 2-3 oz warm stock and stir until absorbed. Repeat until all the stock has been absorbed. After the first 8 or so oz, you can begin to add the liquid in larger amounts (it will take considerably longer to be absorbed. This whole process may take up to 20 minutes.) Add the sausage and broccolini with the last of the liquid.
Once the liquid is all absorbed, check the rice for doneness—it should be al dente. If it is not done to your taste, add a small amount of additional liquid, either stock or warm water, continuing to stir and slowly add liquid until the rice has reached the desired doneness. Once she’s happy that her rice is sufficiently al dente, Annette’s trick for ensuring the proper consistency of the final dish is to drag a spoon through the center of the pan. The risotto should take 3 or 4 seconds to collapse in on itself and re-cover the bottom of the pan.
Add in the Parmesan and butter or crème fraiche, stirring until cheese is completely incorporated and risotto is creamy. Remove from heat and season with salt to taste before serving on a warm bowl or plate.