Cotton Row is full of local flavor. The restaurant, which is located on the city's courthouse square, is housed in a three-story brick building dating back to 1821. And chef James Boyce's menu keeps the local flavor coming, with dishes like this risotto made with butter beans, a southern staple. Crispy fried okra makes a fitting (and tasty) garnish.
Recipe information
Total Time
50 minutes
Yield
Makes 4 servings
Ingredients
Fried okra:
Risotto:
Preparation
For fried okra:
Step 1
Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
Step 2
Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
Step 3
Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.
For risotto:
Step 4
Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.
Step 5
Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
Step 6
Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.
Step 7
Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.
