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Ingredients

• 3 tablespoons  extra-virgin olive oil
• 1 pound  sweet Italian sausage, casings removed, meat crumbled
• 1   large fennel bulb, halved, cored and thinly sliced
• 5 1/2 cups  chicken stock, preferably homemade
• 1   small onion, finely chopped
•   Salt and freshly ground pepper
• 1 1/2 cups  arborio rice (10 ounces)
•   Pinch of saffron threads
• 1/2 cup  dry white wine
• 1/2 cup  freshly grated Pecorino-Romano cheese
• 1 tablespoon  unsalted butter
• 2 tablespoons  chopped flat-leaf parsley

Description

In A Large Skillet, Heat 1 Tablespoon Of The Olive Oil. Add The Sausage And Cook Over High Heat, Breaking Up The Meat With A Spoon, Until Browned, About 5 Minutes. Add The Fennel And Cook, Stirring Occasionally, Until Softened And Lightly Browned, About 8

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