Instruction

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.
2. While the beans simmer, heat a large, deep saucepan using medium heat. Once ready, add Andouille Sausage sliced into quarter-sized, thin rounds.
3. As the pieces begin to sizzle, stir in butter, shallots and garlic, careful not to overcook.
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.
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.
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.
7. Continue to reduce the broth, and then replenish, until rice is soft and has a thickened consistency and buttery texture. Time here varies.
8. Now, drain the Lima Beans (if you haven't already) and remove large union pieces, before stirring the beans into the risotto.
9. Finish by mixing in a tablespoon (or so) of good drinking sherry and then dust with fresh-grated Parmigiano-Reggiano cheese.
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.