Serves a Crowd

Christmas Risotto

September 15, 2009
1 Ratings
  • Serves 4
Author Notes

Really, there's little to do with Christmas here, other than the wonderful coloring of the dish, with its vibrant reds and greens. A nice, quick, and subtly-spicy southern dish that's just as good on a hot summer day as it is in the middle of December. - SLDuncan —SLDuncan

Test Kitchen Notes

Is there anything greater than a bowl of hot, creamy risotto? This version alludes to cajun spices that are nicely balanced by the buttery lima beans and fresh herbs. The white wine and sherry deepen the aged flavor of the risotto, which is substantiated by the sausage rounds and seared shrimp. Make sure to heat the broth before adding it to the toasted rice (otherwise the rice does not cook all the way through, I learned this the hard way), and note that the heat of the andouille sausage permeates the dish and intensifies as it cooks. - goldenblind221 —goldenblind221

What You'll Need
  • 1/2 pound Andouille Sausage
  • 1 cup Arborio Rice, uncooked / dry
  • 3 cups Chicken Broth
  • 1 Large Shallot, sliced / chopped
  • 1 tablespoon Fresh Thyme, stems discarded
  • 1 cup Baby Lima Beans
  • 1/2 cup White Wine
  • 1 tablespoon Sherry
  • 1 dash Salt & Pepper
  • 3 Large Shrimp per Dish
  • Cayenne Pepper
  • 2 Bay Leaves
  • 1 Pat of Butter
  • 1 dash Minced Garlic
  • Fresh-Grated Parmesan Cheese
  • 1/2 White Onion, Cut into Large Sections
  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.

See what other Food52ers are saying.

1 Review

Victoria G. December 27, 2012
Delicious, with a melange of flavors and textures. We" ll enjoy again and again!