Fennel and Sausage Risotto

Name: Fennel and Sausage Risotto
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