In a covered 2 quart pot, bring the stock to a boil. Reduce heat to low and let simmer. In a 4 quart saucepan set on medium heat and cook 2 Tbsp of butter and olive oil until sizzling, about 2 minutes. Add onion, stir well and cook 2 minutes. Reduce heat to medium, add sundried tomatoes, sausage, red pepper flakes, 1 Tbsp of basil and 1 Tbsp of parsley. Cook 3 minutes, stirring to prevent sticking. Add red wine and deglaze the sauce pan. Make sure you dislodge all brown bits that might cling to the bottom and cook for 2 minutes. Add rice, salt and pepper, stirring continuously until all wine has evaporated, about 2 minutes. Add three cups of the simmering stock and bring to a boil while stirring continuously. Reduce to a low simmer, cover and let cook undisturbed for 15 minutes. Stir the Risotto. Don’t worry if it is dry. Raise the heat to medium, add ½ cup of the remaining simmering stock, stirring continuously until it is all incorporated. Continue adding the simmering stock ½ cup at a time. Stirring continuously until the risotto is cooked. This process will take about 5-8 minutes. Taste the rice with each addition of stock. It is perfectly cooked when tender to the bite. Don't worry if you have not used up all the simmering stock. Add 2 TBSP Basil Pesto sauce and toss. Turn off heat, add 1/2 cup of simmering stock, the cheeses, the remaining basil and parsley, the butter (optional). Mix well and let risotto rest for 2 minutes.

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