I came up with this weed risotto recipe after returning home from a road trip to Baja California’s Valle de Guadalupe wine country. While there, I had procured some excellent artisan blue cheese.
Now blue cheese in risotto might not be traditional, but boy did it work! It gives this 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 even 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 Dosage for the Weed Risotto recipe!
This recipe will have about 44 mg THC per serving IF you made your cannabutter 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 do it, or use my handy dosage calculator tools that do all the math for you (see below).
Marijuana Recipes: Mushroom and Blue Cheese Risotto
- 2 tablespoons olive oil
- 1 1/2 cups arborio rice
- 2 large shallots minced
- 4 cloves garlic minced and divided
- 12 ounces sliced mushrooms – use a variety of different types for the best flavor and visual appeal see note above
- 1/4 cup dry vermouth or dry white wine
- cups about 4chicken stock
- 3 tablespoons cannabis infused butter
- 1/2 cup blue cheese crumbles
- Salt and pepper to taste
- Heat olive oil a large skillet over medium high heat. Add the arborio rice and stir with the oil for a minute or two toasted. Add the shallot and garlic and sauté for another minute. Add the mushrooms and sauté until softened, about 3 minutes. Add vermouth or white wine and stir to deglaze the pan.
- Add 1 cup of chicken stock and gently stir. When most of the liquid has been absorbed, add another cup. Repeat the process cooking for about 20 minutes total. You’ll know it is ready when the rice is cooked through but still has some texture to the grains, and the whole mixture takes on a creamy quality. Stir in cannabutter with the last of the liquid and cook until just absorbed.
- Remove from heat, season with salt and pepper, stir in the blue cheese, and serve.