Recipe - Risotto With Smoked Turkey Sausage And Sun-Dried Tomatoes

One half cup Sundried tomato halves,
oilpacked
1/3 cup Fresh parsley, packed
1 tablespoon Oil, (from tomatoes)
6 cup Chicken broth
1 tablespoon Butter
1 tablespoon Olive oil
One half cup Onion, finely chopped
1 Clove garlic, minced
8 ounce Smoked turkey sausage,
thinly cut or sliced up
2 cup Arborio rice
1/3 cup Parmesan cheese, grated
Freshly ground black pepper,
to taste

1. Combine the tomato halves, parsley and tomato oil in a food processor
and process until very finely chopped. (Or chop by hand.) Set aside.

2. Pour the chicken broth into a saucepan and heat on mediumlow heat. Keep
warm.

3. In a large pot or 12inch skillet, heat the butter and olive oil over
medium heat. When hot, add the onion mixture and cook 1 minute.

4. Stir in the rice to coat with the onion mixture and cook 1 minute.

5. Begin to add the warm broth, about One half cup at a time. (Reserve One fourth cup
broth.) Cover and cook 5 minutes, stirring occasionally. Add another 1/2
cup of broth, cover and cook another 5 minutes, or until the broth is
absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth
gradually and stirring well after each addition.

6. Stir in the reserved One fourth cup broth, the sundried tomato mixture, cheese
and several grindings black pepper. (If you have used canned broth, you may
not need additional salt. Taste and adjust the seasonings if necessary.)
Serve immediately.

From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by
MsRooby@sprintmail.com

Recipe by: Seattle Times 3/12/97 Posted to MCRecipe Digest V1 #522 by
"Rooby" MsRooby@sprintmail.com on Mar 18, 1997