Add the sausage links to a small saucepan, poke them with a fork, and cover them with water.
Bring them to a boil on high, then lower the heat and let them simmer for 15 minutes.
Drain the sausages and let them rest until they are cool enough to handle. Then cut the sausages into thin (about 1/3 inch) rounds.
Heat a medium skillet on medium-high and saute the sausage rounds until they are deep brown and crisp on both sides.
While the sausage is cooking, put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the chicken stock over the rice to wash the starch off the grains and into the stock. (Set the rice aside for the moment.)
Put the saucepan on medium heat and bring it to a simmer. Once it's simmering, shut off the heat and cover the saucepan to keep it hot.
Melt 2 tablespoons of butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the onion and salt.
Saute the onion until soft and golden, about 8 minutes.
Add the rice and saute for 2 minutes, or until it smells a little toasty.
Add the wine wine or vermouth; simmer until absorbed, 1-2 minutes. Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer.
The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed.
Take the risotto off the heat; immediately and vigorously stir the garlic scapes, the remaining 2 tbsp of butter, and the parmesan cheese into the rice. The risotto should be glossy and creamy. Add in the sausage rounds. Serve with a grating of extra parmesan over the top.