Cannabis Arancini

Ingredients

• 300 g 10.6 oz Risotto rice (Arborio or Carnaroli)
• 800 ml 3.38 cups Vegetable or chicken broth
• 60 g 2.1 oz Cannabis butter
• 80 g 2.8 oz Parmesan (grated)
• 2 piece 2 piece Eggs
• 200 g 7.1 oz Ground beef (for ragù filling)
• 1 can 1 can Tomatoes (chopped, 14 oz)
• 1 piece 1 piece Onion
• 100 g 3.5 oz Mozzarella (diced small)
• 100 g 3.5 oz Peas (frozen)
• 100 g 3.5 oz Breadcrumbs (for breading)
• 50 g 1.8 oz Flour (for breading)
• 2 piece 2 piece Eggs (beaten, for breading)
• 1 L 1 L Vegetable oil (for frying)
• 0.5 tsp 0.5 tsp Salt + pepper

Instructions

1. 1
   Ragù: Sauté onion in oil. Brown the ground meat. Add tomatoes and peas. Simmer for 20 minutes.
2. 2
   Risotto: Toast rice in cannabis butter. Gradually stir in broth portion by portion until al dente, about 18 minutes.
3. 3
   Remove rice from heat. Stir in Parmesan and eggs. Spread on baking sheet and cool.
4. 4
   With wet hands — form rice balls: 2 tbsp rice, make a well, fill with ragù and mozzarella, seal closed.
5. 5
   Roll each ball through flour → egg → breadcrumbs.
6. 6
   Heat oil to 170°C (340°F). Deep fry arancini in batches for 3–4 minutes until golden brown.
7. 7
   Drain on paper towels. Serve hot — the mozzarella must flow!

Pro Tips

• Cannabis butter in the risotto — during frying the internal temperature stays low enough for THC.
• Risotto must be completely cooled — it won't hold shape if warm.
• Classic fillings: Ragù (red, cone-shaped) or butter-Parmesan (round, bianco).

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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