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Na zagrebčakom adventu u nedjelju su Skradinjani 12 sati premijerno kuhali svoj tradicionalni specijalitet skradinski rižot na Strossmayerovom trgu., ispred kućice Picnica, u sklopu Fuliranja.

Nije moguće sa sigurnošću reći kada je i kojom prilikom nastalo to jelo, no često se spominje sredina 19. stoljeća. Skradin se, zahvaljujući svom odličnom položaju, nalazio na sjecištu trgovačkih putova, pa su do njega trgovačkim brodovima stizali i tada egzotični začini poput muškatnog oraščića koji, među ostalim, skradinskom rižotu daju specifičan, prepoznatljiv okus. 

Skradinski rižot potrebno je dugo kuhati

Neki za skradinski rižot kažu da je istovremeno kompliciran i jednostavan, ukusan i slastan, zavodljiv i paprenkast, no on je zapravo i specijalitet i gastronomski doživljaj i nikako nije običan teleći rižot. Potrebno ga je jako dugo kuhati - čak i do 13 sati - i doista se valja potruditi oko pripreme. Zato ga se ne priprema baš često, uglavnom su to svečane prigode.

Njegovi dobri poznavatelji napominju da ga i ne pokušavate kuhati ako se niste oboružali strpljenjem. Rižot je zapravo simbol nekih drugih vremena, u kojima se hrana pripremala na drva, polako, krčkala se satima i polako "zavodila" svojim mirisima. 

Skradinski rižot uvijek su pripremali muškarci, pri čemu su koristili "veslo", ogromnu drvenu kuhaču. Sporo su miješali kako bi se svi sastojci povezali.

Potrebna je velika količina mesa, temeljca i riže uz dodatak začina

Kad se kuha velika količina odjednom, nije moguće kasnije dodavati začine pa je potrebno biti jako pažljiv i ravnomjernim pokretima miješati to gurmansko blago. Zapravo je to vrlo jednostavno jelo, kuha se u ogromnim loncima, a potrebna je velika količina mesa, temeljca i riže uz dodatak začina. 

Zagrepčanke i Zagrepčani i svi gosti koji su u nedjelju posjetili Fuliranje i kućicu Picnica imali su priliku kušati skradinski rižot Dalibora Anića, jednog od čuvara te dalmatinske delicije.

On ga sa svojom generacijom priprema već 40 godina, a s ekipom Picnica od 2017. Njegova majka je radila u poznatom restoranu Zlatna školjka, koji postoji u Skradinu već 50 godina, i ona ga je učila pripremati ga.

Rečeno je kako danas samo nekoliko Skradinjana, od kojih je jedan Dalibor Anić, priprema rižot na isti, tradicionalni način koristeći teleću ružu, domaći luk i snažan temeljac, a jelo dovršavaju dodajući ribani parmezan i muškatni oraščić. Skradinjani će svoj skradinski rižot ispred kućice Picnica na Fuliranju Adventa u Zagrebu kuhati i sljedeće nedjelje, 18. prosinca.  

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Skradinjani su u Zagrebu u sklopu Adventa kuhali svoj čuveni rižot

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Skradinjani su u Zagrebu u sklopu Adventa kuhali svoj čuveni rižot

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Na zagrebčakom adventu u nedjelju su Skradinjani 12 sati premijerno kuhali svoj tradicionalni specijalitet skradinski rižot na Strossmayerovom trgu., ispred kućice Picnica, u sklopu Fuliranja.

Nije moguće sa sigurnošću reći kada je i kojom prilikom nastalo to jelo, no često se spominje sredina 19. stoljeća. Skradin se, zahvaljujući svom odličnom položaju, nalazio na sjecištu trgovačkih putova, pa su do njega trgovačkim brodovima stizali i tada egzotični začini poput muškatnog oraščića koji, među ostalim, skradinskom rižotu daju specifičan, prepoznatljiv okus. 

Skradinski rižot potrebno je dugo kuhati

Neki za skradinski rižot kažu da je istovremeno kompliciran i jednostavan, ukusan i slastan, zavodljiv i paprenkast, no on je zapravo i specijalitet i gastronomski doživljaj i nikako nije običan teleći rižot. Potrebno ga je jako dugo kuhati - čak i do 13 sati - i doista se valja potruditi oko pripreme. Zato ga se ne priprema baš često, uglavnom su to svečane prigode.

Njegovi dobri poznavatelji napominju da ga i ne pokušavate kuhati ako se niste oboružali strpljenjem. Rižot je zapravo simbol nekih drugih vremena, u kojima se hrana pripremala na drva, polako, krčkala se satima i polako "zavodila" svojim mirisima. 

Skradinski rižot uvijek su pripremali muškarci, pri čemu su koristili "veslo", ogromnu drvenu kuhaču. Sporo su miješali kako bi se svi sastojci povezali.

Potrebna je velika količina mesa, temeljca i riže uz dodatak začina

Kad se kuha velika količina odjednom, nije moguće kasnije dodavati začine pa je potrebno biti jako pažljiv i ravnomjernim pokretima miješati to gurmansko blago. Zapravo je to vrlo jednostavno jelo, kuha se u ogromnim loncima, a potrebna je velika količina mesa, temeljca i riže uz dodatak začina. 

Zagrepčanke i Zagrepčani i svi gosti koji su u nedjelju posjetili Fuliranje i kućicu Picnica imali su priliku kušati skradinski rižot Dalibora Anića, jednog od čuvara te dalmatinske delicije.

On ga sa svojom generacijom priprema već 40 godina, a s ekipom Picnica od 2017. Njegova majka je radila u poznatom restoranu Zlatna školjka, koji postoji u Skradinu već 50 godina, i ona ga je učila pripremati ga.

Rečeno je kako danas samo nekoliko Skradinjana, od kojih je jedan Dalibor Anić, priprema rižot na isti, tradicionalni način koristeći teleću ružu, domaći luk i snažan temeljac, a jelo dovršavaju dodajući ribani parmezan i muškatni oraščić. Skradinjani će svoj skradinski rižot ispred kućice Picnica na Fuliranju Adventa u Zagrebu kuhati i sljedeće nedjelje, 18. prosinca.  

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Ilustracija Ante Čizmić/Cropix
Ilustracija Ante Čizmić/Cropix

Skradinjani su u Zagrebu u sklopu Adventa kuhali svoj čuveni rižot
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Lifestyletradicionalna delicija

Atrakcija na Fuliranju: Skradinjani 12 sati kuhali svoj čuveni rižot, koji je pravo gurmansko blago

Piše Hina
12. prosinca 2022. - 08:28
&lt;p&gt;Skradinjani su u Zagrebu u sklopu Adventa kuhali svoj čuveni rižot&lt;/p&gt;
Skradinjani su u Zagrebu u sklopu Adventa kuhali svoj čuveni rižotIlustracija Ante Čizmić/Cropix

Na zagrebčakom adventu u nedjelju su Skradinjani 12 sati premijerno kuhali svoj tradicionalni specijalitet skradinski rižot na Strossmayerovom trgu., ispred kućice Picnica, u sklopu Fuliranja.

Nije moguće sa sigurnošću reći kada je i kojom prilikom nastalo to jelo, no često se spominje sredina 19. stoljeća. Skradin se, zahvaljujući svom odličnom položaju, nalazio na sjecištu trgovačkih putova, pa su do njega trgovačkim brodovima stizali i tada egzotični začini poput muškatnog oraščića koji, među ostalim, skradinskom rižotu daju specifičan, prepoznatljiv okus. 

Skradinski rižot potrebno je dugo kuhati

Neki za skradinski rižot kažu da je istovremeno kompliciran i jednostavan, ukusan i slastan, zavodljiv i paprenkast, no on je zapravo i specijalitet i gastronomski doživljaj i nikako nije običan teleći rižot. Potrebno ga je jako dugo kuhati - čak i do 13 sati - i doista se valja potruditi oko pripreme. Zato ga se ne priprema baš često, uglavnom su to svečane prigode.

Njegovi dobri poznavatelji napominju da ga i ne pokušavate kuhati ako se niste oboružali strpljenjem. Rižot je zapravo simbol nekih drugih vremena, u kojima se hrana pripremala na drva, polako, krčkala se satima i polako "zavodila" svojim mirisima. 

Skradinski rižot uvijek su pripremali muškarci, pri čemu su koristili "veslo", ogromnu drvenu kuhaču. Sporo su miješali kako bi se svi sastojci povezali.

Potrebna je velika količina mesa, temeljca i riže uz dodatak začina

Kad se kuha velika količina odjednom, nije moguće kasnije dodavati začine pa je potrebno biti jako pažljiv i ravnomjernim pokretima miješati to gurmansko blago. Zapravo je to vrlo jednostavno jelo, kuha se u ogromnim loncima, a potrebna je velika količina mesa, temeljca i riže uz dodatak začina. 

Zagrepčanke i Zagrepčani i svi gosti koji su u nedjelju posjetili Fuliranje i kućicu Picnica imali su priliku kušati skradinski rižot Dalibora Anića, jednog od čuvara te dalmatinske delicije.

On ga sa svojom generacijom priprema već 40 godina, a s ekipom Picnica od 2017. Njegova majka je radila u poznatom restoranu Zlatna školjka, koji postoji u Skradinu već 50 godina, i ona ga je učila pripremati ga.

Rečeno je kako danas samo nekoliko Skradinjana, od kojih je jedan Dalibor Anić, priprema rižot na isti, tradicionalni način koristeći teleću ružu, domaći luk i snažan temeljac, a jelo dovršavaju dodajući ribani parmezan i muškatni oraščić. Skradinjani će svoj skradinski rižot ispred kućice Picnica na Fuliranju Adventa u Zagrebu kuhati i sljedeće nedjelje, 18. prosinca.  

#SKRADINSKI RIŽOT#ZAGREBAČKI ADVENT#DALIBOR ANIĆ
17. svibanj 2024 03:25