In a nonstick pan, heat the oil and fry the sweet onion. Set aside.

In the same pan, heat the oil, fry the onion and garlic for 2 minutes, then stir in the rice. Cook uncovered for 3 minutes.

Add 3 cups of stock, adding ½ a cup at a time, until the rice is cooked.

Remove from heat, adding seasoning, cream, and Parmesan cheese.

Whisk the eggs and milk together. Salt and pepper.

In a separate frying pan, cook the sausage slices for 2-3 minutes until heated through. Add in the egg mixture and cook until scrambled.

Add the cooked risotto into the egg/sausage mixture and stir. Taste and see if you need to add more salt and pepper.

Garnish with small pieces of heirloom tomatoes and finely chopped fresh rosemary. Serve immediately.