Risotto with Celery and Sweet Fennel Sausage

Description
Makes 6 servings.

Ingredients

 * 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

Directions

 * 1) Cook Sausage in 2 tablespoons olive oil. Drain on paper towels; set aside.
 * 2) Cook celery for 3 minutes in boiling water; set aside.
 * 3) Cook shallots and garlic in remaining 2 tablespoons olive oil in large skillet over medium heat. Do not brown.
 * 4) Stir in rice and increase heat.
 * 5) Add wine and continue to stir rice mixture until wine is absorbed, about 1 minute.
 * 6) 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.
 * 7) When rice is cooked, reduce heat and stir in Sausage and celery.
 * 8) Add cream and cheeses. Continue stirring over medium heat for about 2