Butter Bean Risotto with Chard and Fried Okra |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup 1/2-inch pieces trimmed fresh okra |
1/2 cup buttermilk |
1/2 cup yellow cornmeal |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup olive oil |
2 teaspoons olive oil |
3/4 cup (packed) 1/2-inch squares swiss chard (from about 3 large leaves) |
4 cups low-salt chicken broth |
2 tablespoons (1/4 stick) unsalted butter, divided |
1/4 cup chopped onion |
3/4 cup arborio rice or medium-grain white rice |
1/4 cup dry white wine |
1 15- to 16-ounce can butter beans, rinsed, drained |
1 tablespoon freshly grated parmesan cheese plus additional for serving |
Directions:
1. For fried okra: Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
2. Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
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.
4. For risotto: 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.
5. Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
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.
7. Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.
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