Twelve hour risotto?
Hi faeriefolk15, I found this little bit from http://www.inyourpocket.com/croatia/s... :
"Veal is also a basic ingredient in Skradinski rižot (Skradin risotto), with the meat cooked slowly for twelve hours (or two days according to some purists) and the rice being added only at the end. Traditionally this is a ritual dish, cooked by the men of the town on the eve of a major feast day. Nowadays you will find it on restaurant menus in Skradin – although you should stick to the best Skradin restaurants if you want to eat a version of Skradinski rižot that has been authentically slow-cooked."
It seems that the stock used in the risotto is cooked for 12 hours and not the rice.