Reefer Seafood Risotto
Afraid to cook risotto because you’ve heard it’s hard? Just like cooking with cannabis, nothing could be further from the truth. With just a little patience and a strong stirring spoon, we’re sure you’ve got what it takes to make this creamy, dreamy, cannabis-infused risotto.
The ultimate comfort food, risotto is a decadent dish that’s also immensely satisfying. Carbo-load in high style with our infused version, and prepare for a special evening.
Recipe by Chef Andrea Di Mauro.
1 lb Manila clams
1 lb mussels
1 cup black tiger shrimp
1/3 cup carrots, diced
1/3 cup celery, diced
1 1/2 cup white onion, diced
4 tbsp extra-virgin olive oil, divided
White wine, to taste
10 sprigs each fresh parsley and thyme
10 whole black peppercorn
6 cups water
1 cup shallots, minced
2 garlic cloves, minced
1/2 red Serrano chili, chopped
2 medium zucchini, diced
2 cups carnaroli rice, plus more if needed
2 Roma tomatoes, diced
4 tbsp cannabis-infused olive oil
2 tbsp butter
Prepare the stock:
Rinse the clams and the mussels throughly, peel and cut each shrimp into 3 pieces and set aside. Save the shrimp shells.
In a saute pan, sweat the onion, celery and carrots with extra virgin olive oil. Once they start to brown, add clams and mussels and deglaze with a splash of white wine. Cover and let this cook until the shells open. Next, pick out the mussels and clams meat and set aside with the shrimp.
Strip the leaves off washed sprigs of parsley and thyme and chop. Set the stems aside.
To a stock pot, add the mussel, clam and shrimp shells, water, peppercorns and the parsley and thyme stems. Simmer for 20 minutes, then strain out the solid parts and discard. Pour the broth back into the pot and leave covered on a burner on low heat to keep it warm.
Prepare the risotto:
In a large, deep pan on low heat sweat the shallots, garlic and chili with the rest of the extra virgin olive oil. Cook for 5 minutes, then add the diced zucchini and cook for another 5 minutes.
Add the rice and incorporate the hot fish stock ladle by ladle. Simmer and adjust taste with salt and pepper. Stir constantly.
After 15 minutes, add diced Roma tomatoes, chopped fresh parsley and thyme, and cooked seafood. Finish the risotto with the butter and cannabis-infused olive oil, stirring well to emulsify all the fats with the rice for a creamy risotto.
Serve hot and enjoy!