Cannabis Risotto alla Milanese

Ingredients

• 320 g 320 g Carnaroli or Arborio rice
• 1,2 L 1,2 L Chicken or vegetable broth
• 0,5 g (1 Briefchen) 0,5 g (1 Briefchen) Saffron threads
• 2 2 Shallots
• 1 1 Garlic clove
• 150 ml 150 ml Dry white wine
• 60 g 60 g Cold butter
• 80 g 80 g Grated Parmigiano Reggiano
• 2 EL 2 EL Olive oil
• nach Geschmack nach Geschmack Salt and white pepper
• 0,5 TL je Portion 0,5 TL je Portion Cannabis butter (cold)

Instructions

1. 1
   Soak saffron threads in 3 tbsp hot broth for 15 minutes — the saffron water will turn bright yellow.
2. 2
   Keep broth hot in a separate pot (never add cold broth to risotto).
3. 3
   Dice shallots and garlic very finely. Sauté in olive oil over medium heat for 3–4 minutes until translucent.
4. 4
   Add rice grains and sauté for 2 minutes while stirring until they become slightly transparent.
5. 5
   Deglaze with white wine. Stir constantly until completely absorbed.
6. 6
   Add first ladle of hot broth. Stir constantly (or every 30 seconds). Add new broth only when previous amount is almost absorbed.
7. 7
   After 10 minutes: Stir in saffron water — the rice will turn golden.
8. 8
   After 18–20 minutes total cooking time: Taste rice for al dente. Remove from heat.
9. 9
   Mantecatura: Stir in cold butter in pieces and Parmesan. Stir vigorously for 2 minutes until creamy and silky ('all'onda' — flowing like a wave).
10. 10
    Serve in deep bowls. Place a small dollop of cannabis butter on top — it will melt immediately.

Pro Tips

• Mantecatura is the holiest step: cold butter off heat, vigorous stirring = emulsion = silky risotto.
• Risotto won't wait — serve immediately, after 5 minutes it will seize up.
• Cannabis butter as a finish is perfect: butter is already part of the dish, cannabis butter blends in seamlessly.
• Saffron is the world's most expensive spice — here it makes the dish something special.

Nutrition (estimated per serving)

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

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