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1
Start by getting those Baby Limas ready. Bring 5 Cups of water to a boil, adding 1/2 White Onion, salt and pepper to taste and the 1/2 Cup of White Wine. Stir in Baby Limas and cook until done - about 30 minutes.
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2
While the beans simmer, heat a large, deep saucepan using medium heat. Once ready, add Andouille Sausage sliced into quarter-sized, thin rounds.
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3
As the pieces begin to sizzle, stir in butter, shallots and garlic, careful not to overcook.
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4
When the shallots look translucent, add the uncooked, dry Arborino Rice and stir for a minute, allowing the hard rice to coat in the butter and sausage.
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5
Once it's nice and shiny, pour in a cup of chicken broth. If you don't have home made, try the low-sodium, canned variety available at any grocer. Cover the rice, but don't drown it.
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6
Add the thyme and bay leaves. Also, salt and pepper to taste. Depending on the spiciness of the sausage, you may want to add a dash of cayenne pepper.
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7
Continue to reduce the broth, and then replenish, until rice is soft and has a thickened consistency and buttery texture. Time here varies.
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8
Now, drain the Lima Beans (if you haven't already) and remove large union pieces, before stirring the beans into the risotto.
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9
Finish by mixing in a tablespoon (or so) of good drinking sherry and then dust with fresh-grated Parmigiano-Reggiano cheese.
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10
To top it off: Salt, Pepper, and sear three large shrimp, butterflied and deveined, crowning them tail-up on the risotto. Garnish with thyme sprig.
