Risotto - cooking recipe

Ingredients

1 onion, chopped fine
1 stalk celery, chopped fine
splash of olive oil and wine (optional)
1 pkg. Italian sausage (hot)
6 cans of chicken broth (heat on stove separately)
small can of tomato paste
2 cloves garlic chopped
small bunch of fresh parsley, chopped fine
oregano
pepper
onion powder
2 c. uncooked rice

Preparation

Saute onion and celery until translucent.
De-skin and fry sausage to a large pot.
Add rice, tomato paste, 2 cups of warmed chicken broth, add spices to taste and crushed garlic.
Cook over medium heat for 5 minutes, stirring periodically.
Continue adding warmed chicken broth as mixture absorbs liquid (about 2 cups at a time).
Be sure to stir periodically to prevent burning.
Enjoy with Parmesan or Romano cheese.