by SLDuncan
goldenblind221's Testing Notes:
Expand CollapseSLDuncan's Notes:
Expand1/2 pound Andouille Sausage Ask a question about this ingredient
1 cup Arborio Rice, uncooked / dry Ask a question about this ingredient
3 cups Chicken Broth Ask a question about this ingredient
1 Large Shallot, sliced / chopped Ask a question about this ingredient
1 tablespoon Fresh Thyme, stems discarded Ask a question about this ingredient
1 cup Baby Lima Beans Ask a question about this ingredient
1/2 cup White Wine Ask a question about this ingredient
1 tablespoon Sherry Ask a question about this ingredient
1 dash Salt & Pepper Ask a question about this ingredient
3 Large Shrimp per Dish Ask a question about this ingredient
Cayenne Pepper Ask a question about this ingredient
2 Bay Leaves Ask a question about this ingredient
1 Pat of Butter Ask a question about this ingredient
1 dash Minced Garlic Ask a question about this ingredient
Fresh-Grated Parmesan Cheese Ask a question about this ingredient
1/2 White Onion, Cut into Large Sections Ask a question about this ingredient
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.
Ask a question about this stepWhile the beans simmer, heat a large, deep saucepan using medium heat. Once ready, add Andouille Sausage sliced into quarter-sized, thin rounds.
Ask a question about this stepAs the pieces begin to sizzle, stir in butter, shallots and garlic, careful not to overcook.
Ask a question about this stepWhen 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.
Ask a question about this stepOnce 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.
Ask a question about this stepAdd 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.
Ask a question about this stepContinue to reduce the broth, and then replenish, until rice is soft and has a thickened consistency and buttery texture. Time here varies.
Ask a question about this stepNow, drain the Lima Beans (if you haven't already) and remove large union pieces, before stirring the beans into the risotto.
Ask a question about this stepFinish by mixing in a tablespoon (or so) of good drinking sherry and then dust with fresh-grated Parmigiano-Reggiano cheese.
Ask a question about this stepTo top it off: Salt, Pepper, and sear three large shrimp, butterflied and deveined, crowning them tail-up on the risotto. Garnish with thyme sprig.
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
