Sausage and Fennel Risotto

2 cups Arborio rice
8 cups chicken stock (low sodium)
1 onion chopped
1 cup pecorino cheese
1 lb sweet Italian sausage, removed from casing
1 fennel bulb, sliced thick
1/4 cup fresh parsley
1 cup white wine (something light and dry)
1 TB olive oil
2 TB butter

In large pot on stove heat up (on low) 8 cups chicken stock.

In another large sauté pan, brown sausage and set aside. Cook fennel in the same pan until softened, and then set aside.

Add 1 TB olive oil to pan and cook onion until soft, then add rice. Cook for 1 minute. Then add 1 cup white white, and let rice absorb. Then start adding chicken stock in 1 cup portions and stir, each time allowing the rice to absorb the liquid before adding more. Do this for about 30 minutes. Taste rice to see if it's ready. If it is, stir in sausage, fennel and parsley. Then add 1 cup of cheese and the 2 TB butter. If the rice become too thick, just add some more stock to loosen it up. If needed, add a a little fresh ground pepper.

Serve with salad or green vegetable. I like it with roasted broccolini.