In a pot with hot water boil the broccoli for 5 minutes, cool them down in cold water and cut the stem from the head.
Blend the heads with salt and oil until becomes a smooth sauce and keep it aside.
In a frying oiled pan, add the 2 finely chopped shallots and cook till become golden in colour, now add all the carnaroli rice.
Make sure the pan is on high heat, the rice has to be toasted, stir it until it start becoming translucent, when this happen add a glass of white wine.
After adding the wine add the sausage crumbled .
Now start adding one ladel at the time of your vegetables broth (make sure is warm or it will slow down the cooking).
Keep cooking the risotto for 10 minutes, slowly adding one ladel of broth at the time, when the risotto is about to be ready add the broccoli sauce and the broccoli heads..
Once ready take the pan off the heat and add the Parmigiano Reggiano and butter.