PRAWN, LEMON MASCARPONE
/ SNAP PEAS RISOTTO
This Italian classic has always been
very special for me, I remember just
always wanting to know why everyone
was always getting so excited about
a dish made almost entirely of rice.
I quickly understood that it was going
to be a long love relationship between
me and the Risotto. There is absolutely
no way of mastering the art of making
a perfect Risotto without failing at least
a dozen times. Without sounding like
an over romantic Italian, making Risotto
is truly like being in a love relationship,
you need to take the time to
understand every single part of '
the process in order to achieve an
amazing final result. I encourage
everyone to give it a shot, or twelve,
because once you get comfortable
with it, the satisfaction that it will
bring to you and your dinner guests
is totally worth the fails.
INGREDIENTS - 4 SRVS
1½ Cup Arborio Rice
1 White onion
3 Cloves of garlic
200 ml White wine
4 Cups of Vegetable stock
300 ml Mascarpone cheese
¼ Cup Parmesan cheese
Zest of 2 lemons
½ Cup of lemon juice
20 Snap peas
70 mg Cannabis butter
30 mg Cannabis olive oil
2 Tablespoons of chives
In a mixing bowl, add the Mascarpone,
the zest of a lemon, the lemon juice
and salt to taste. Mascarpone is often
used in sweet preparations such as the
famous Tiramisu, meaning that if no
sugar or salt is added, it doesn't have
much flavour. So in this case, make sure
you add enough salt to the Mascarpone!
In a medium saucepan,
bring 1.5 L of water to a boil,
add 1 tablespoon of salt and blanch
the snap peas for 2 minutes with the lid on.
Transfer the snap peas into a bowl of iced
water to stop the cooking process, drain
and cut in 4 on a bias.
Heat the stock to a simmer in a
medium saucepan, then lower the
heat so that the stock just stays hot.
In a large, heavy-bottomed saucepan,
heat the Cannabis olive oil over medium
heat, add the chopped onion, the garlic
and season with Kosher salt. Sauté for
2 to 3 minutes or until slightly translucent.
Add the rice to the pot and stir it briskly
with a wooden spoon so that the grains
are coated with the Cannabis oil. Sauté
for another minute or so, until there is a
slightly nutty aroma. But don't let the
rice turn brown.
Add the wine and cook while stirring,
until the liquid is fully absorbed.
Add a ladle of hot vegetable stock to
the rice and stir until the liquid is fully
absorbed. When the rice appears almost
dry, add another ladle of stock and repeat
It's important to stir constantly, especially
while the hot stock gets absorbed, to
prevent scorching, and add the next
ladle as soon as the rice is almost dry.
Continue adding stock, a ladle at a time,
for 20 to 30 minutes or until the grains
are tender but still firm to the bite, without
If you run out of stock and the risotto
still isn't done, you can finish the cooking
using hot water. Just add the water as
you did with the stock, a ladle at a time,
stirring while it's absorbed.
Stir in the cannabis butter, the lemon
Mascarpone,the Parmesan cheese,
the snap peas and the chives, and
season to taste with Kosher salt.
Garnish with lemon zest, chives, freshly
grated Parmesan cheese, black pepper
and a touch of Cannabis olive oil.