Fennel and Sausage Risotto

Fennel and Sausage Risotto
Serves 4

3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removeda
1 large fennel bulb, thinly sliced
chicken stock
1 small onion, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper
1 1/2 cups arborio rice
Pinch of saffron threads
1/2 cup white wine
1/2 cup Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley

Cook the sausage halfway. Add the fennel, and reserve both once things are cooked.
Make risotto.
At the end, add everything in, and finish with butter and herbs.