Sausage and Sun-Dried Tomato Risotto

In a 2-quart pot, covered, bring the stock to a boil, reduce the heat to low, and maintain the stock at a simmer.

In a 4-quart saucepan, heat the butter and olive oil over medium heat until sizzling. Stir in the onions and cook 2 minutes. Reduce the heat to low, stir in the garlic, and cook for 4 minutes. Raise the heat to medium, add the sun-dried tomatoes, sausage, red pepper flakes, 1 tablespoon of the basil, and 1 tablespoon of the parsley and cook 3 minutes, stirring to prevent sticking. Add the red wine and deglaze the saucepan, stirring to dislodge all the brown bits that might cling to the bottom, and cook for 2 minutes. Stir in the rice, salt and pepper and cook, stirring continuously, until all of the wine has evaporated, about 2 minutes.

Add 3 cups of the simmering stock and bring to a boil while stirring. Reduce the heat so that the mixture simmers, cover, and let cook undisturbed for 15 minutes.

Stir the risotto; don’t worry if it is dry at this point. Raise the heat to medium, add ? cup of the remaining, simmering stock, stirring continuously until it is all incorporated. Continue to add the stock ? cup at a time, stirring continuously, until the risotto is cooked. This process will take 5 to 8 minutes. Taste the rice with each addition of the stock; it is perfectly cooked when it is tender to the bite but not mushy. You may not use up all of the stock.

Turn off the heat, add ? cup of the remaining stock, the cheeses, the remaining basil and parsley, and the butter, if desired. Mix well and let the risotto rest for 2 minutes. Serve the risotto in warm pasta bowls.