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In Skradin, a small Croatian town with a long culinary tradition, one dish stands out for its patience and craft: Skradinski Rižot. Known for its careful preparation, this veal risotto has been passed down for generations, where tradition is treated with great respect.
This is not an everyday meal, but something prepared for gatherings and celebrations. The dish requires hours of patient stirring, yet the reward is a velvety risotto with veal so tender it almost melts into the grains of rice.
At the heart of Skradinski Rižot is a sense of care. Every stage, from the simmering of veal stock to the gradual addition of rice, is about coaxing out flavour. It is food that speaks of patience, skill, and community.
What Is Skradinski Rižot?
Skradinski Rižot is a traditional veal risotto from the Dalmatian hinterland, prepared with remarkable attention to detail. It is not rushed, as the veal is first cooked slowly until soft before the rice is introduced and stirred gently for hours.
The dish is defined by its texture. Unlike many risottos where grains hold their bite, this one is cooked until creamy and smooth, with rice and veal blending into one unified dish. It is rich yet balanced, indulgent yet comforting.
Served on special occasions, Skradinski Rižot is often cooked in large quantities, enough for families, friends, and guests. It is both a dish and an event, where the process of making it carries as much meaning as the eating.
Ingredients and Taste
The foundation of this risotto is veal, slow cooked until tender enough to break apart with ease. Onions, garlic, carrots, and celery are simmered alongside the meat, creating a broth that becomes the backbone of the dish.
Short grain rice, traditionally arborio or carnaroli, is added gradually to the broth. Olive oil and a little butter enrich the texture, while grated hard cheese, often from local producers, brings a savoury finish that binds everything together.
The taste is layered and deep. The veal gives a gentle richness, the rice provides creaminess, and the vegetables round it out with a subtle sweetness. The seasoning is not heavy, allowing the natural flavours to build slowly with each spoonful.
A Taste of History
Skradinski Rižot belongs to the cultural heritage of Skradin, a small town along the Krka River. It is said that the dish has been made there for centuries, often during feasts, weddings, and important gatherings where food played a central role.
Traditionally, it was prepared by men of the community, a practice that gave the dish a special significance. Cooking together for long hours became a form of shared labour and celebration, strengthening ties across families and neighbours.
The recipe has remained remarkably consistent, handed down through generations with few changes. What varies is not the method but the hand of the cook, as patience, stirring, and care shape the final flavour and texture.
Today, Skradinski Rižot is still prepared during festivals in Skradin, often drawing visitors who come to witness both the cooking and the tasting. It stands as a reminder of how food can embody identity, memory, and local pride.
Beyond its regional fame, it has become known more widely as a Croatian treasure. Yet it has never lost its roots, still connected to the kitchens and courtyards of Skradin, where its story continues to be told in every slow cooked spoonful.
How to Make Skradinski Rižot (Veal Risotto)
Skradinski Rižot is a slow cooked Croatian risotto treasured for its tender veal, rich stock, and silky rice. Traditionally prepared over hours of patient stirring, it delivers deep flavour and creamy texture. Expect a dish that celebrates patience and precision in every bite. See the recipe card at the bottom for printable directions
Ingredients
For the veal and stock
- 800g veal shoulder or shank, cut into small cubes
- 2 litres veal or beef stock (preferably homemade)
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 bay leaves
- 3 tbsp olive oil
- 1 tsp black peppercorns
- Salt, to taste
For the risotto
- 300g Arborio or Carnaroli rice
- 100ml dry white wine
- 50g butter
- 50g grated hard cheese (Paški sir or Parmesan)
- Fresh parsley, finely chopped
Cooking Instructions
Step 1: Prepare the stock
To begin, place the veal bones or trimmings in a pot with onions, carrots, celery, bay leaves, peppercorns, and water. Simmer gently for 2 hours, skimming impurities. Strain and keep warm. Move to cooking the veal.
Step 2: Brown the veal
In a wide heavy pot, heat olive oil over medium heat. Add veal cubes and sear until lightly browned. Season with salt. Transition to adding aromatics.
Step 3: Add aromatics
Stir in finely chopped onions, carrots, and celery. Cook slowly until softened and fragrant, around 10 minutes. This base builds the depth of flavour. Continue to deglaze.
Step 4: Deglaze with wine
Pour in the white wine and stir, scraping the bottom of the pot to release caramelised bits. Allow the alcohol to evaporate before proceeding to rice.
Step 5: Add the rice
Stir in the rice, coating each grain with the veal and aromatics. Toast for 2–3 minutes until the rice turns slightly translucent at the edges. Move to adding stock.
Step 6: Begin adding stock
Ladle in hot stock one portion at a time, stirring continuously until absorbed before adding more. This slow process creates the creamy consistency. Continue for 25–30 minutes.
Step 7: Simmer gently
Lower the heat and allow the risotto to bubble softly, stirring often. Keep adding stock until the rice is tender yet al dente, and the veal pieces are meltingly soft. Transition to finishing.
Step 8: Finish with butter and cheese
Turn off the heat. Stir in butter and grated cheese until glossy and rich. Adjust salt to taste. Rest briefly before serving.
Final Step: Serve hot
Spoon the risotto into warm bowls, garnish with parsley, and serve immediately. Presentation tip: Pair with crusty bread and a glass of Dalmatian white wine for full authenticity.
Variations and Substitutions
- Substitute Arborio with Carnaroli rice for extra creaminess.
- If veal is hard to find, use beef brisket or lamb shoulder.
- Replace Paški sir with aged Pecorino or Parmesan.
- Add a dash of nutmeg for a subtle warm note.
Cooking Tips for Perfect Skradinski Rižot
- Use homemade stock for authentic depth of flavour.
- Stir constantly to release starch and create natural creaminess.
- Keep stock hot while cooking to avoid cooling the rice.
- Rest the risotto for 2 minutes before serving to allow flavours to settle.
Croatian Skradinski Rižot (Veal Risotto)
Ingredients
For the veal and stock
- 800 g veal shoulder or shank cut into small cubes
- 2 litres veal or beef stock preferably homemade
- 2 onions finely chopped
- 3 carrots finely chopped
- 2 celery stalks finely chopped
- 3 bay leaves
- 3 tbsp olive oil
- 1 tsp black peppercorns
- Salt to taste
For the risotto
- 300 g Arborio or Carnaroli rice
- 100 ml dry white wine
- 50 g butter
- 50 g grated hard cheese Paški sir or Parmesan
- Fresh parsley finely chopped
Instructions
- To begin, place the veal bones or trimmings in a pot with onions, carrots, celery, bay leaves, peppercorns, and water. Simmer gently for 2 hours, skimming impurities. Strain and keep warm. Move to cooking the veal.
- In a wide heavy pot, heat olive oil over medium heat. Add veal cubes and sear until lightly browned. Season with salt. Transition to adding aromatics.
- Stir in finely chopped onions, carrots, and celery. Cook slowly until softened and fragrant, around 10 minutes. This base builds the depth of flavour. Continue to deglaze.
- Pour in the white wine and stir, scraping the bottom of the pot to release caramelised bits. Allow the alcohol to evaporate before proceeding to rice.
- Stir in the rice, coating each grain with the veal and aromatics. Toast for 2–3 minutes until the rice turns slightly translucent at the edges. Move to adding stock.
- Ladle in hot stock one portion at a time, stirring continuously until absorbed before adding more. This slow process creates the creamy consistency. Continue for 25–30 minutes.
- Lower the heat and allow the risotto to bubble softly, stirring often. Keep adding stock until the rice is tender yet al dente, and the veal pieces are meltingly soft. Transition to finishing.
- Turn off the heat. Stir in butter and grated cheese until glossy and rich. Adjust salt to taste. Rest briefly before serving.
- Spoon the risotto into warm bowls, garnish with parsley, and serve immediately. Presentation tip: Pair with crusty bread and a glass of Dalmatian white wine for full authenticity.
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