Harbor Konoba · Scampi Risotto
Rižot od Škampi (Scampi Risotto)
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The scampi shells go into the stock, not the trash — simmered down first to color and flavor the rice before the tails ever touch the pan.
Rice is slow-cooked in a stock built from scampi shells and fish bones, then finished with the langoustine tails themselves, olive oil, and a splash of wine. Rijeka and Opatija's harborfront konobas serve it as the definitive Kvarner Bay dish.
Why it's made this way: Kvarner Bay's cold, deep waters produce some of the Adriatic's most prized scampi, and the region built its signature dish directly around that one catch.
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