12ouncessliced mushrooms – use a variety of different types for the best flavor and visual appealsee note above
1/4cupdry vermouth or dry white wine
cupsabout 4chicken stock
3tablespoonscannabis infused butter
1/2cupblue 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.