The good folks at Vivace can really make things happen with seafood, and that makes for tough decisions…tiger shrimp? Mussels? Clams? So if it’s your first visit, go for all three. The Stuffato matches the flavors of the sea with white wine, garlic and lemon, and some rich, creamy risotto to boot—it’s not exactly dietetic, but a good proportion of the fat is olive oil. It’s way too tasty to worry about your diet, anyway, but unlike many restaurants, Vivace also has a good number of low-fat items on the menu.
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Now. On to the making. A little pre-prep terminology sesh, for any non-gastronomists: butterflied refers to the cut one makes down the center of the shrimp, leaving the head and tail connected to prevent it from splitting completely. The sides are then opened to make a butterfly shape. To ensure that they absorb flavor, press the “wings” flatter with the side of your knife. A chiffonade is achieved by slicing herbs or leafy greens into thin strips—for a simple shortcut, roll the leaves tightly into cigar shapes before cutting. “This dish captures summer for me and for our guests at Vivace,” says chef Landon Saul.
Vivace’s Stuffato
For the Risotto:
4 Tbsp. extra virgin olive oil
1 small white onion, minced
1 cup Arborio rice
1/4 cup white wine
Kosher salt and freshly ground white pepper
2 Tbs. roasted garlic
1 1/2 cups vegetable stock or chicken stock
1/2 cup heavy cream whipped to a stiff peak
2 Tbs. freshly grated parmesan
Heat a large, nonstick pan to medium and add minced onion and olive oil; sauté until translucent. Add rice and toast until you can smell a nutty aroma. When the rice is toasted, add the white wine and cook for four minutes or until the wine is evaporated. Reduce heat to medium. Add salt, pepper and roasted garlic, and the stock a little at a time. Stir as little as possible. When the rice is tender, fold in the heavy cream and grated parmesan.
For the Stuffato:
8 little neck or cherry stone clams
8 black mussels or green mussels
1/4 cup of fresh calamari (optional)
1/4 cup diced red ripe tomatoes
2 tsp. roasted garlic
2 cups white wine
1/4 cup clam broth
8 large shrimp peeled, deveined, and butterflied
4 basil leaves chiffonade
1 lemon (1/2 for wedges, 1/2 for juicing)
2 tsp. butter
1 tsp. minced parsley
Add olive oil to hot pan and add clams, mussels, tomatoes, garlic, white wine and broth. Cover and cook until the shellfish open. Place risotto in large bowls and arrange open shellfish around risotto. Add shrimp, basil, lemon and butter to pan and cook through. Add shrimp and remaining pan juices to the bowls. Garnish with parsley and lemon wedges. Serve with crusty Italian bread. Serves two.
Have a favorite restaurant dish? Want us to inquire about the recipe? Write to tastes@c-ville.com with your request.
