ARTISANAL FARRO RISOTTO 🍲🌾🌿
A textured, nutty, and incredibly creamy grain dish infused with premium botanical oil. A hearty yet refined showcase of ancient grains and modern infusion techniques.
RECIPE INFO:
Category: Gourmet Edible / Entree
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
THC per serving: Approximately 15mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Pinene or Humulene. Pinene complements the earthy, forest-like notes of the grain and herbs, while Humulene provides a subtle hoppy bitterness that balances the richness of the parmesan and butter.
DOSAGE INFORMATION:
Each serving contains approximately 15mg THC. Total batch contains 60mg THC. The infused oil is added at the end of the cooking process to maintain potency and ensure even distribution throughout the four portions.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup extra virgin olive oil (you will use 1/4 cup for this recipe)
* 1 1/2 cups pearled farro
* 5 cups vegetable or mushroom stock, kept at a simmer
* 1/2 cup dry white wine (such as Pinot Grigio)
* 1 small shallot, finely minced
* 2 cloves garlic, minced
* 1/2 cup freshly grated Parmigiano-Reggiano
* 2 tbsp unsalted butter, cold
* 1 tbsp non-infused olive oil
* 1/2 tsp sea salt
* 1/4 tsp cracked black pepper
* Fresh thyme for garnish
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into uniform, small pieces.
* Spread in an even layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until the material reaches a light toasted brown color.
* Allow to cool completely before proceeding to the infusion step.
INFUSION INSTRUCTIONS:
* Combine 1 cup of extra virgin olive oil and the decarboxylated flower in a double boiler.
* Heat on low, maintaining a steady temperature between 160°F and 180°F.
* Simmer for 3 hours, stirring every 30 minutes to ensure even extraction.
* Strain through a fine-mesh sieve and cheesecloth into a glass jar.
* Measure exactly 1/4 cup for this recipe. Store the remainder in a cool, dark place.
PREPARATION INSTRUCTIONS:
* In a large, heavy-bottomed saucepan or stainless steel skillet, heat 1 tbsp of non-infused olive oil over medium heat.
* Add the shallot and sauté for 3 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
* Add the farro to the pan and toast for 2-3 minutes, stirring constantly until the grains smell nutty and the edges are slightly translucent.
* Pour in the white wine to deglaze the pan, stirring until the liquid has been fully absorbed.
* Begin adding the simmering stock one ladle at a time. Stir frequently, allowing each ladle of liquid to be absorbed before adding the next.
* Continue this process for 30-35 minutes until the farro is tender but still has a slight bite (al dente).
* Remove the pan from the heat. This is crucial for the infusion.
* Add the cold butter, Parmigiano-Reggiano, and the 1/4 cup of cannabis-infused olive oil.
* Whisk vigorously for 1-2 minutes until the cheese and oils have emulsified into a creamy, glossy sauce.
* Season with salt and pepper. Serve immediately, garnished with fresh thyme.
CHEF TIPS:
If the risotto becomes too thick before serving, stir in a small splash of warm stock to loosen the emulsion. Always use pearled farro for this recipe; whole grain farro requires soaking and has a much longer cook time.
Enjoy the Artisanal Farro Risotto responsibly 🍲🌾🌿