Chef Uroš Fakuč shares Slovenian recipes, including the art of perfect seafood risotto

Follow along with the award-winning master chef as he cooks one of his favourite dishes: a refined seafood risotto featuring fish stock, local prawns, and gourmet touches like fresh herbs, spices, and wine.

Chef Uroš Fakuč

Cooking risotto takes time, patience, and, of course, exceptional ingredients. This delectable prawn dish is no exception. Presented by Chef Uroš Fakuč, the owner of the Michelin-starred restaurant and boutique hotel, Dam, in Nova Gorica, Slovenia, the recipe is a personal favourite among his Slovenian recipes that he makes for guests as well as himself.


Download recipe:  Priceless Cookbook - Chef Uroš Fakuč's Seafood Risotto


Known for his dedication to the culinary arts and attention to detail, especially when it comes to technique and plate presentation, Chef Fakuč has mastered the method of making risotto. He demonstrates how anyone can recreate it at home in this enticing and inspiring video filmed from Dam's kitchen.



According to Chef Fakuč, choosing the right rice is crucial for risotto. He recommends using a semifino, medium-grain variety like Vialone Nano from Italy's Veneto region. Once you've found the rice, the key is using fresh ingredients (and local ones, if possible), like the fistful of prawns Chef Fakuč opted for in this recipe that he got from his neighbourhood fisherman.


The chef also uses fresh chopped tomatoes, fish stock, and dry white wine, along with basic spices and herbs like salt, black pepper, cayenne, and parsley, to enhance the natural flavour of the prawns. Finally, he finishes with the refined Italian technique of mantecare, where he quickly stirs in a couple of tablespoons of butter to tie everything together and imbue the luscious creaminess that's signature to his risotto.


This is the perfect elevated comfort dish to break out when you want to impress someone you love, or when you want to test your gourmet chops with a technique that many chefs still have yet to master. Tune in to witness Chef Fakuč's gastronomic artistry and love of extraordinary, local ingredients, and let it inspire you to take your cooking further.




Chef Uroš Fakuč's Seafood Risotto


SERVING SIZE: 2 people



  • 120g rice, Vialone nano or similar

  • 8 pieces fresh prawn

  • 0.3l fish stock

  • 0.5dl dry white wine

  • 2 tbsp butter

  • ½ fresh tomato

  • Salt

  • Pepper

  • Cayenne pepper

  • Parsley (optional)




  1. Stir the rice in a hot pot until it becomes glossy and opaque. Add salt and wine and stir while the rice absorbs almost all liquid. Add a ladle of warmed fish stock. Cook for 12 minutes, adding the stock so the rice stays covered with simmering liquid.
  2. Add pepper, fresh prawns, and fresh tomato. Make sure not to overcook the prawns.
  3. Remove the pot from the stove and add butter. Stir for about 2-3 minutes to achieve the perfect creamy consistency. Season with a pinch of cayenne pepper.


With practice you will learn to prepare the risotto with the perfect consistency – it shouldn't be dry or too runny when we serve it. Chef Uroš Štefelin sprinkled the risotto with dry parsley powder for the perfect finish.