PRAWN RISOTTO

 
 

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.


Buon Appetito!!

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

12-15 Prawns

20 Snap peas

70 mg Cannabis butter

30 mg Cannabis olive oil

2 Tablespoons of chives

Kosher salt

STEPS

LEMON MASCARPONE


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!


SNAP PEAS


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.


RICE


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

the process.

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

being crunchy.


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.

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