Skradinski Rižot — Print Recipe

A legendary risotto from the town of Skradin, made with veal and beef, cooked on the lowest possible heat for 12+ hours until it becomes an incredibly creamy, almost paste-like concentration of flavor.

Ingredients

400g Arborio rice
300g veal, finely diced
300g beef, finely diced
2 large onions, finely diced
200ml dry white wine
100ml olive oil
2 litres beef stock (added gradually)
50g butter
100g aged cheese, grated
Salt and pepper
Fresh rosemary

Instructions

1 Heat olive oil in a heavy pot. Brown veal and beef pieces slowly over medium heat until deeply caramelized, about 20 minutes.
2 Add diced onions and cook until translucent. Pour in wine and let it evaporate.
3 Add rice and stir to coat. Begin adding warm stock, one ladleful at a time.
4 Reduce heat to the absolute lowest setting. Continue adding stock gradually and stirring every 15-20 minutes.
5 Cook for a minimum of 10-12 hours on the lowest heat, adding stock whenever the rice absorbs it. The risotto should become incredibly creamy and thick.
6 In the final hour, stir in butter and grated cheese. Season with salt, pepper, and rosemary. The texture should be dense, creamy, and spreadable.

Did You Know?

At the annual Skradin risotto festival, teams cook this dish for a full 12 hours through the night, tending the pot in shifts while the town celebrates around them.