Risotto with Celery and Sweet Fennel Sausage

Description
Makes 6 servings.

Ingredients

 * RISOTTO WITH CELERY AND SWEET FENNEL SAUSAGE
 * Yield: Makes 6 servings.
 * 1/4 pound lean Italian sweet sausage, crumbled
 * 1/4 cup olive oil, divided
 * 2 celery stalks, peeled and sliced
 * 1 shallot, minced
 * 2 cloves garlic, minced
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1 cup dry white wine
 * 2 1/2 cups chicken broth
 * 2 cups water
 * 1/4 cup heavy cream
 * 2 tablespoons Romano cheese
 * 2 tablespoons Parmesan cheese
 * 2 tablespoons chopped fresh parsley
 * Parmesan cheese for garnish
 * Yield: Makes 6 servings.
 * 1/4 pound lean Italian sweet sausage, crumbled
 * 1/4 cup olive oil, divided
 * 2 celery stalks, peeled and sliced
 * 1 shallot, minced
 * 2 cloves garlic, minced
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1 cup dry white wine
 * 2 1/2 cups chicken broth
 * 2 cups water
 * 1/4 cup heavy cream
 * 2 tablespoons Romano cheese
 * 2 tablespoons Parmesan cheese
 * 2 tablespoons chopped fresh parsley
 * Parmesan cheese for garnish
 * 1/4 cup heavy cream
 * 2 tablespoons Romano cheese
 * 2 tablespoons Parmesan cheese
 * 2 tablespoons chopped fresh parsley
 * Parmesan cheese for garnish

Directions
Cook sausage in 2 tablespoons olive oil. Drain on paper towels; set aside.

Cook celery for 3 minutes in boiling water; set aside.

Cook shallots and garlic in remaining 2 tablespoons olive oil in large skillet over medium heat. Do not brown. Stir in rice and increase heat. Add wine and continue to stir rice mixture until wine is absorbed, about 1 minute. Increase heat and stir about 1 cup chicken broth into rice mixture. Stir until absorbed. Continue adding chicken stock and water 1 cup at a time, stirring until liquid is absorbed.

When rice is cooked, reduce heat and stir in sausage and celery. Add cream and cheeses. Continue stirring over medium heat for about 2