Melt 2 Tablespoons butter in a large saucepan over medium-high heat. Add

sausages; break up with a fork. Add onion and bay leaves. Saute until

onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until

liquid evaporates, 1 minute.

Add 3 cups broth and saffron; bring to a boil. Reduce heat to medium-low;

simmer, stirring occasionally, until risotto is tender, adding more broth

if dry, about 18 minutes.

Discard bay leaves. Mix in 1/3 cup cheese and parsley. Season with salt

and pepper. Pass cheese alongside.