Updated: May 23, 2020
Photo by Pixabay Published October 23, 2017 Updated May 13, 2020
A rich and creamy mushroom-packed risotto with cannabis and white wine flavors that will make you dance in your seat with every bite!
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Skill Level: Intermediate
8 cups low sodium chicken broth
4 tablespoons cannaoil, divided
1/2 onion, diced
2 tablespoons minced garlic, divided
1-pound fresh mushrooms, sliced
2 bay leaves
2 tablespoons chopped thyme
2 tablespoons chopped parsley
2 tablespoons cannabutter
Salt and pepper, to taste
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Fresh Italian parsley, for garnish
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of cannaoil in a large skillet over medium-low heat.
Add 1/2 onion and 1 tablespoon garlic sauté until translucent for about 5 minutes.
Add the fresh mushrooms, bay leaf, thyme, parsley, and cannabutter.
Sauté for 5 to 8 minutes until lightly browned.
Season with salt and pepper.
Drizzle in the additional cannaoil and then season again with salt and pepper. Sauté 1 minute then remove from heat and set aside.
Coat a saucepan with the remaining 2 tablespoons of cannaoil. Sauté the remaining 1/2 onion and garlic.
Add the rice and stir quickly until it is well-coated and opaque for about 1 minute.
Stir in the wine and cook until it is nearly all evaporated.
Add 1 cup of the broth and cook, stirring, until the rice has absorbed the liquid.
Add the remaining broth 1 cup at a time.
Continue to cook and stir. Allow the rice to absorb the liquid before adding more broth.
Combine the mushrooms to the rice mixture.
Add the Parmesan cheese, cook briefly until melted.
Top with a drizzle of cannaoil and chopped parsley before serving.