Get Lit with this Dank Weed-Infused Risotto Recipe!

Get Lit with this Dank Weed-Infused Risotto Recipe!

Yo yo yo, what’s good my homies? It’s ya boy Dan here, and I gotta tell ya, I’ve got the sickest recipe for y’all today. You know how Northern Italian food is already fire, right? Well, imagine that sh** with some cannabis added in. Yeah, you heard me right – this recipe for Italian risotto is gonna make your mouth water and get you seriously baked. And trust me, if you’re heading to a weed-friendly potluck this holiday season, this dish is gonna have everyone bowing down and begging for more.

So let’s get down to business. Here’s what you’ll need:

– 1 cup Arborio rice

– 4 cups chicken or vegetable broth

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– 1 onion, finely chopped

– 3 cloves garlic, minced

– 1/4 cup cannabis-infused butter (or regular butter if you’re a lightweight)

– 1/2 cup grated Parmesan cheese

– Salt and pepper to taste

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First things first, you’re gonna wanna prep your cannabis-infused butter. Now, I don’t know about you guys, but I’m a big fan of making my own weed butter. It’s super easy – just melt some butter in a saucepan over low heat and add in some ground-up cannabis. How much you use depends on how strong you want it to be – I usually go for about 1 gram per stick of butter. Let it simmer for a while (I usually do around 2 hours) and then strain it through a cheesecloth to get rid of any plant matter. Boom, there you go – cannabis butter!

Now onto the risotto itself. Heat up your broth in a separate saucepan and keep it simmering over low heat. In another saucepan, saut√© your onion and garlic in the butter until it’s nice and fragrant. Add in your Arborio rice and stir it around until it’s coated in the butter and onions. Then, slowly start adding in your hot broth, one ladleful at a time, stirring constantly.

Here’s where the magic happens: once you’ve added about half of your broth, stir in a good amount of your cannabis butter. I usually do around a tablespoon or two, but again, it depends on how strong you want it. Keep adding in broth and stirring until the rice is cooked through and the risotto is nice and creamy.

Once it’s all cooked up, stir in your Parmesan cheese and season with salt and pepper to taste. And voila – you’ve got yourself some bomb-ass cannabis-infused Italian risotto.

Now, I know what some of y’all might be thinking – “but Dan, won’t this dish smell like weed? What if my auntie gets mad?” Well, fear not my friends – there are a few tricks you can use to minimize the smell. First off, make sure to use a strain with a less-pungent smell. You can also try cooking with some aromatics like rosemary, thyme, or bay leaves to mask the smell a bit.

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And if all else fails, just keep a few scented candles burning nearby. Your auntie will never suspect a thing.

So there you have it folks – a delicious and potent way to jazz up your Northern Italian cuisine. Whether you’re trying to impress some new friends at a potluck or just want to treat yourself to something special, this cannabis-infused risotto is sure to hit the spot. Happy cooking!

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