Canna-Infused Creamy Garlic Parmesan Risotto with Shrimp
Recipe Info
Yield: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
A luxurious, velvety Italian classic featuring arborio rice slowly simmered with garlic and shallots, topped with succulent seared shrimp and a rich cannabis infusion.
Terpene Pairing
Ocimene: Found in basil and parsley, this terpene offers sweet, herbaceous, and citrusy undertones that brighten the creamy parmesan base and complement the seafood.
Dosage Information
Total infusion: 1/4 cup cannabis-infused butter.
Per serving: Approximately 1 tablespoon of infusion per plate. Adjust based on the strength of your prepared butter.
Ingredients List
1 lb large shrimp, peeled and deveined
1.5 cups arborio rice
1/4 cup cannabis-infused butter
2 tablespoons extra virgin olive oil
4-5 cups chicken or seafood stock, kept warm
1/2 cup dry white wine (such as Pinot Grigio)
3 cloves garlic, minced
1 small shallot, finely diced
3/4 cup freshly grated Parmesan cheese
2 tablespoons fresh Italian parsley, chopped
1 teaspoon lemon zest
Salt and white pepper to taste
Decarboxylation Instructions
Preheat oven to 240°F. Break cannabis flower into small pieces and spread on a parchment-lined baking sheet. Bake for 30-40 minutes. Allow to cool before starting the infusion.
Infusion Instructions
In a double boiler, melt 1 cup of high-quality butter. Add your decarboxylated flower and maintain a temperature of 160°F-180°F for 2-3 hours. Strain through cheesecloth into a glass container and refrigerate until needed.
Preparation Instructions
In a large skillet, heat 1 tablespoon of olive oil. Season shrimp with salt and pepper, then sear for 2 minutes per side until pink and opaque. Remove from heat and set aside.
In a heavy-bottomed saucepan or Dutch oven, heat the remaining olive oil over medium heat. Add shallots and cook until translucent. Add garlic and cook for 1 minute until fragrant.
Add the arborio rice to the pan, stirring to coat the grains in oil. Toast for 2 minutes until the edges are translucent.
Pour in the white wine, stirring constantly until the liquid is fully absorbed.
Add the warm stock one ladle at a time, stirring frequently. Wait for each ladle to be absorbed before adding the next. This process should take about 18-22 minutes.
Once the rice is tender but still has a slight bite (al dente), remove from heat.
Stir in the cannabis-infused butter, Parmesan cheese, parsley, and lemon zest. The risotto should be creamy and glossy.
Fold in the seared shrimp and serve immediately on warm plates.
Chef Tips
Constant stirring is the secret to a perfect risotto; it releases the starches from the rice to create that signature creamy texture. Never use cold stock, as it will shock the rice and stop the cooking process.
Consume Responsibly
Start Low, Go Slow