World Flavors Cookbook

Skradinski Rižot

A legendary risotto from Skradin that takes up to 12 hours to prepare, made with veal rump and a unique broth.

Cuisine: Croatia

Ingredients

• 2kg veal rump, diced very fine
• Onions (equal weight to meat)
• Veal bone broth (cooked for 20 hours)
• Arborio rice
• Parmesan cheese, nutmeg

Instructions

1. Slow-cook onions for hours until they melt into a paste.
2. Add the veal and continue slow-cooking for several more hours.
3. Add the rice and gradually pour in the concentrated bone broth.
4. Stir continuously with a giant wooden spoon until the rice is creamy and the meat has almost integrated into the sauce.
5. Finish with plenty of parmesan and a pinch of nutmeg.