Heat oil in a large heavy-based saucepan or frying pan.  Add onion, celery and pancetta. Cook until vegetables are soft.
Remove sausage skins, add sausage meat to pan and cook until no longer pink.  Add half the wine and boil until it has evaporated.
Stir in the rice until grains are coated with oil and translucent.
Start add simmering stock, one ladleful at a time, stirring until absorbed.  Continue stirring and adding stock.  Halfway through cooking, add remaining red wine and rinsed beans.  Finish cooking.
Remove pan from heat, stir in butter and parmesan cheese.  Season to taste.  Cover with a lid and leave for a few minutes before serving on heated plates.