A chance to try a famous Croatian specialty one more time at Fuliranje

by croatiaweek
December 12, 2022
in Food & Wine

Skradinski rižot: A chance to try the famous Croatian specialty one more time at Fuliranje

Skradinski rižot being prepared at Fuliranje by Picnic (Photo credit: Rene Karaman)

The people of Skradin prepared Skradinski rižot for 12 hours on Strossmayer Square on Sunday.

A lot is already known about this dish, and one of the world-famous Chefs, the late Anthony Bourdain, wanted to bathe in it out of delight. Some say that it is both complicated and simple, tasty and delicious, seductive and peppery, but it is actually a specialty and a gastronomic experience.

If you thought it was an ordinary veal risotto, you are very mistaken.

Skradinski rižot – a traditional veal risotto from the small Dalmatian town of Skradin – needs to be cooked for a very long time – even up to 13 hours, and you really have to make an effort to prepare it. That’s why it is not prepared very often, mostly for festive occasions, because it is prepared for at least a hundred people.

Leo Jurešić and Vedran Božićev (Photo credit: Rene Karaman)

Dalibor Anić is one of the guardians of Skradinski rižot, he has been preparing it with his generation for 40 years, and with the Picnic team since 2017. His mother worked in the famous restaurant Zlatna školjka, which has been in operation in Skradin for 50 years, and she taught him how to prepare it.

Dalibor Anić (Photo credit: Rene Karaman)

Today, only a few people from Skradin, one of whom is Dalibor Anić, prepare it in the same, traditional way, using veal bottom round, local onions and a strong stock, and finish the dish by adding grated parmesan and nutmeg.

Leo Jurešić and Dalibor Anić (Photo credit: Rene Karaman)

Yesterday the people of Zagreb had the chance to tast his Skradinski rižot at Fuliranje on Strossmayer Square, and next Sunday is another opportunity to enjoy this Dalmatian delicacy.

Filip Pleteš, Vedran Božićev, Dalibor Anić, Leo Jurešić (Photo credit: Rene Karaman)

It is not possible to say with certainty when and on what occasion this dish was created, but the middle of the 19th century is often mentioned.

Thanks to its excellent location, Skradin was located at the crossroads of trade routes, so exotic spices such as nutmeg and rice, which give Skradinski rižot a specific, recognisable taste, reached it by merchant ships.

Leo Jurešić (Photo credit: Rene Karaman)

Its good connoisseurs note that you don’t even try to cook it, if you haven’t armed yourself with patience. It is actually a symbol of some other times, in which food was prepared on wood, slowly, simmered for hours and slowly “seduced” with its aromas.

Skradinski rižot was always prepared by men, using a “veslo”, a huge wooden cooker. They mixed slowly to combine all the ingredients.

Skradinski rižoto (Photo credit: Rene Karaman)

It is handy to note that, when cooking a large quantity at once, it is not possible to add spices later, so it is necessary to be very careful and mix this gourmet treasure with even movements.

This dish is actually very simple, it is cooked in huge pots, and requires a large amount of meat, stock and rice with the addition of spices, but the main spice takes up to 13 hours to prepare.

(Photo credit: Rene Karaman)

Vedran Božićev, Dalibor Anić, Leo Jurešić (Photo credit: Rene Karaman)

After the people of Skradin prepared Skradinski rižot for the first time on Sunday at Fuliranje, they are coming back just one more time, on 18 December. Well, if you want a plate of pure joy, the busy team of Picnic invites you to reserve your portion on their social networks or at their little house on Strossmayer Square.