Skradin risotto: the legendary 10-hour dish from Dalmatia

 Skradin risotto (skradinski rižot) is far more than just a meat dish – it’s a culinary monument of Croatia. Made famous by top chefs such as the late Anthony Bourdain, it is considered one of the most elaborate risottos in the world. Originally from the town of Skradin near the Krka Waterfalls, it is now a highlight for every foodie visiting the Croatian Adriatic.

The legend of patience

What makes this risotto so special? In its traditional form it is stirred in huge pots for 8 to 10 hours. It is tradition for the men of the town to take on this task, while the meat (veal, beef and sometimes prosciutto) simmers until it literally falls apart into a creamy essence.

Rounded off with the famous Pag cheese (paški sir) from the neighbouring island of Pag, it achieves a depth of flavour that is second to none.

---

Recipe: Skradin-style at home

Since hardly anyone wants to spend 10 hours at the stove on holiday, we’ve created an optimised version for you that brings the full flavour of Dalmatia into your kitchen.

Ingredients (for 4 people)

• Rice: 500 g Arborio or Carnaroli (high-quality risotto rice)
• Meat: 500 g diced veal (traditional) or a mix of beef & chicken
• Aromatics: 1 large onion, 2 garlic cloves, 2 carrots, 2 celery sticks
• Seasoning: 1 tbsp tomato purée, 1 tsp sweet paprika, salt, pepper, nutmeg
• Liquid: 200 ml dry white wine (e.g. Žlahtina), approx. 1.5 litres strong meat stock
• To finish: Extra virgin olive oil, fresh parsley, grated Pag cheese

---

Preparation: step by step

1. Brown the meat: Heat the olive oil in a large, heavy pot. Sear the meat until nicely browned. Remove it and set aside.
2. The soffritto: Sauté the finely chopped onions, garlic, carrots, celery and paprika in the meat fat until translucent.
3. Deglaze: Return the meat to the pot. Deglaze everything with the white wine and let it reduce almost completely.
4. Rice & stock: Stir in the rice until it glistens. Add the tomato purée and paprika. Now gradually pour in the hot stock – only ever enough to just cover the rice.
5. The secret: Stir regularly! The more you stir, the more starch the rice releases and the creamier the risotto becomes, just like the original from Skradin. After approx. 20–25 minutes the rice should be al dente .
6. The finale: Season with salt, pepper and a pinch of nutmeg. Just before serving, fold in a handful of grated Pag cheese.

---

Insider tip for foodies

Pair this tender risotto with a glass of full-bodied Croatian red wine (e.g. Babić or Plavac Mali). If you’re on the island of Krk, you’ll find all the ingredients – from Pag cheese to olive oil – at the local markets in Krk town or Malinska.