I came up with this recipe after returning home from a road trip to Baja California’s Valle de Guadalupe wine country, where I had procured some excellent artisan blue cheese. Now blue cheese in risotto might not be traditional, but boy did it work, giving the dish a complex flavor and creamy richness. To quote an old episode of Seinfeld, this risotto is “orgasmic.” Especially with the addition of ganja, an aphrodisiac for many people!
If you have a Trader Joe’s store near where you live, they make a frozen mushroom medley that works great in this recipe, just use the whole bag. Otherwise, mix and match varieties of fresh mushrooms. If you can’t get anything exotic, the recipe would work regular cremini mushrooms.
The secret to making a great risotto is to cook it slowly, adding just a little liquid at a time, then stirring and cooking until it is nearly all absorbed by the rice before adding more.
You will need Marijuana Butter to infuse this recipe. My how to-tutorial can help you make it.
A note about the Dosing on this recipe!
This recipe will have about 44 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. To adjust the dosage up or down for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to use the handy dosage calculator tool on this page.