Squeeze the meat from the sausage casings and make little rustic meatballs. You should get about 30 meatballs, depending on the size of the sausages.
In a large frying pan, heat 1 tablespoon of the olive oil over medium–high heat. Add the meatballs and cook until nicely browned. Remove and set aside.
In the same frying pan, add the remaining tablespoon of olive oil. Sauté the onion and garlic until soft and translucent. Add the carrot and celery and cook for a few minutes until they start to soften. Pour in the canned tomatoes and chicken stock. Add the meatballs to the sauce, stir well and bring to a simmer. Place the lid on and cook for 15–20 minutes.
Add the risoni to the tomato sauce and stir to combine. Cook, stirring occasionally, for 10 minutes or until cooked to your liking. Sprinkle with the parsley and parmesan.
