Risotto is one of the most versatile dishes in the restaurant world. It soaks up any flavors you put with it and just about anything goes well with it. Here’s one of my favorite risottos with a cannabis twist.

Here’s What You Need:

3 cups chicken broth

3-4 strips of cooked, chopped bacon

4 tbsp cannabutter

1/2 cup shallots or red onion, minced

1 cup rice (arborio/risotto rice)

1/3 cup dry cooking sherry

1/4 cup chiffonade basil (roll leaves up and slice them very thin)

1 tsp fresh thyme

1 cup gouda cheese (grated)

1/3 cup mascarpone cheese

How to Make Medicated Mascarpone Risotto:

Bring the broth and about 2 cups of water (may need to add more depending on how the rice cooks) to a boil then reduce to a simmer.

Melt 2 tbsp butter in a sautee pan over medium heat. Add shallots/onions and cook until transluscent. Add rice and cook lightly while stirring for another couple of minutes. Pour the sherry into the pan and cook until it evaporates. Slowly add about 1/2 cup of the broth to the pan and stir continuously until absorbed. Repeat until broth is all used. The rice should now be heading toward soft and creamy. Stir ocassionally for about 20 min (until the rice is how you like to eat it) and remove from the heat.

Stir in all the remaining ingredients and mix until well blended. You can always add more cannabutter at the end and mix it in for a greater richness and kick. You can also swap out the bacon for pancetta, prosciutto or any other meat. You can even take all the meat out and go vegetarian. Hell, you can even sub cannaoil for cannabutter, veggie broth for chicken broth, skip the cheese and you got yourself a vegan medicated masterpiece!

Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!