Rustico Restaurant & Wine Bar
Rustico brings the robust flavors, fresh ingredients and warm, inviting atmosphere of southern Italy to picturesque Love Point in Stevensville, on the Eastern Shore. In the rustic setting of a revitalized historic landmark, partner and executive chef Gino Romano oversees the duplication of the tastes of Naples, his hometown in such dishes as Risotto Mediterraneano.
Continuing the Italian tradition, Rustico is also a wine bar, where you can get to know Italian varietals. On Mondays and Wednesday, most bottles of wine are half-priced.
Like Best of the Bay-winning sister restaurant Luna Blu in Annapolis, Rustico offers a four-course, prix-fixe deal for only $35. Bargains are served every day in the bar, in the form of half-priced food and drink specials.
7 to 8 cups shellfish stock
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
3/4 cup sea scallops
3/4 cup mussels
3/4 cup little neck clams
3/4 cup calamari
3/4 cup shrimp
3 cups Arborio rice
1 cup dry white wine
1 tsp. minced parsley
2 tbs. unsalted butter
salt and freshly ground pepper to taste
In a sauce pan over medium heat, bring the stock to a gentle simmer
In a large saucepan heat oil over medium heat. Add the onion, sautéing for 4 minutes. Add scallops, clams, mussels, calamari and shrimp. Cook two to three minutes until all shells are open. Add the Arborio rice to the same pan and stir about three minutes. Add the wine and stir until completely absorbed.
Add the stock from the other sauce pan ladleful at a time, stirring frequently after each addition. Wait until stock is completely absorbed before adding next ladleful.
Cook the rice on simmer about 20 minutes. Season to taste with salt and pepper, and spoon into warmed shallow bowls. Garnish with parsley and serve. Buon Appetito!