Saffron Risotto with Roasted Asparagus and Parmesan Crisp
- A vibrant and aromatic risotto infused with saffron and cannabis, accompanied by tender roasted asparagus and a crispy parmesan cheese wafer. The cannabis is introduced through infused butter, lending a subtle relaxing note to the creamy risotto. The delicate saffron flavor, complemented by the earthy asparagus and the savory parmesan crisp, creates a balanced and elegant dish suitable for a sophisticated palate.
- Ingredients:6 cups chicken or vegetable broth1/4 teaspoon saffron threads2 tablespoons olive oil1 small onion, finely chopped1.5 cups Arborio rice1/2 cup dry white wine3 tablespoons cannabis-infused butter1/2 cup grated Parmesan cheeseSalt and pepper to taste1 pound asparagus, trimmedExtra Parmesan cheese, for crisps
- Instructions:Infuse the Broth: Heat the broth in a saucepan and add the saffron threads. Let steep for at least 15 minutes to infuse the broth with saffron flavor. Keep warm over low heat.Start the Risotto: Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add Arborio rice and cook, stirring constantly, for 1-2 minutes until the edges are translucent.Deglaze and Cook: Pour in white wine and cook, stirring, until absorbed. Begin adding warm saffron-infused broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. Continue until rice is creamy and al dente, about 20-25 minutes.Finish the Risotto: Stir in cannabis-infused butter and Parmesan cheese. Season with salt and pepper to taste.Roast the Asparagus: Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes, or until tender.Make Parmesan Crisps: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Spoon small mounds of grated Parmesan cheese onto the baking sheet, spacing them apart. Bake for 5-7 minutes, or until the cheese is melted and golden brown. Let cool slightly before removing from the parchment paper.Assemble the Dish: Serve risotto immediately, topped with roasted asparagus and a Parmesan crisp.
