Melt butter in a medium saucepan. Add shallots and salt, cook until shallot is softened, about 5 minutes. Be careful so it does not burn. Add garlic and cook for 30 seconds. Add in orzo and stir to coat evenly. add the wine and cook until absorbed, stirring constantly.
Stir in water and broth, or just use broth. Increase heat to high and bring to a boil. Once at a boil reduce heat to maintain a simmer, stir occasionally, until liquid is reduced and thickened. This takes about 15 minutes, and the orzo should be al dente. Season with salt to taste.
Cook sausage in a skillet, breaking it up as it cooks, about 7 minutes. Stir in broccoli, cover and cook until broccoli is crisp tender, about 3 minutes. Remove lid. Stir in tomatoes.
Stir in romano and transfer to your serving bowls. Top with the sausage mixture and sprinkle pepperoncini on top. Serve passing extra romano cheese.
