Risotto with smoked turkey sausage and sun-dried tomatoes

1. Combine the tomato halves, parsley and tomato oil in a food processor and process until very finely chopped.
2. (or chop by hand).
3. Set aside.
4. Pour the chicken broth into a saucepan and heat on medium-low heat.
5. Keep warm.
6. In a large pot or 12-inch skillet, heat the butter and olive oil over medium heat.
7. When hot, add the onion mixture and cook 1 minute.
8. Stiri in the rice to coat with the onion mixture and cook 1 minute.
9. Begin to add the warm broth, about ½ cup at a time.
10. (reserve ¼ cup broth).
11. Cover and cook 5 minutes, stirring occasionally.
12. Add another ½ cup of broth, cover and cook another 5 minutes, or until the broth is absorbed.
13. Then cook uncovered about 15 to 20 minutes longer, adding broth gradually and stirring well after each addition.
14. Stir in the reserved ¼ cup broth, the sun-dried tomato mixture, cheese and several grindings black pepper.
15. (if you have used canned broth, you may not need additional salt.
16. Taste and adjust the seasonings if necessary).
17. Serve immediately.
18. >from "risotto, risotti" by judith barrett.