Skradin Risotto (Skradinski rižot)
Skradinski rižot Say it: skrah-DEEN-skee ree-ZHOT
Skradinski rižot is a rich, slow-cooked risotto from the historic town of Skradin in Dalmatia, Croatia. Traditionally prepared for special occasions and feasts, it features veal and chicken slowly simmered with rice until creamy. The dish gains its deep flavor from a long-simmered meat base, generous use of local red wine, and a final touch of aged cheese. Its velvety texture and savory depth make it a beloved classic of Croatian regional cooking.
Skradin Risotto (Skradinski rižot)
Skradinski rižot
Pronounced skrah-DEEN-skee ree-ZHOT
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr
- Total
- 2 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the veal cubes and brown on all sides, about 8 minutes. Remove and set aside.
In the same pot, add the chicken pieces and brown lightly, 5–6 minutes. Remove and set aside with the veal.
Add the onion, carrot, celery, and garlic to the pot. Cook, stirring often, until the vegetables are soft and golden, about 10 minutes.
Return the meats to the pot. Pour in the red wine and bring to a boil, scraping up any browned bits. Simmer until the wine is reduced by half, about 5 minutes.
Add 2 cups (480 ml) of hot stock. Reduce heat to low, cover, and simmer gently for 45–50 minutes until the meat is very tender and the liquid has thickened.
Stir in the rice and cook for 2 minutes until the grains are well coated and slightly translucent.
Continue adding the remaining hot stock one ladle at a time, stirring frequently. Cook until the rice is creamy but still has a slight bite, 18–22 minutes.
Remove from heat. Stir in the butter, grated cheese, parsley, salt, and pepper. Cover and let rest for 5 minutes before serving.
Regional variants
Some older Skradin recipes include a small amount of dried porcini mushrooms soaked in the stock for extra earthiness. Modern versions occasionally add a pinch of saffron, though this is not part of the classic preparation.
Cook's notes
- The key to authentic flavor is the long, slow simmering of the meat before adding the rice; do not rush this step.
- Use a good-quality dry Croatian red wine such as Plavac Mali or any full-bodied dry red.
- Paški sir (sheep cheese from the island of Pag) is traditional; aged Parmesan or Grana Padano make excellent substitutes.
Serve with
A glass of robust Croatian red wine and a simple green salad.
Make ahead and storage
The meat base can be prepared a day ahead and refrigerated. Reheat before adding rice; the finished risotto is best eaten immediately.
