CANNABIS‑INFUSED LEMON–THYME OLIVE OIL RISOTTO

DISCLAIMER: For legal adults only where cannabis is permitted. Edibles can take 30–120 minutes to onset and last 6–8+ hours. Start low, go slow. Do not drive or operate machinery after consuming.

CANNABIS‑INFUSED LEMON–THYME OLIVE OIL RISOTTO

Gourmet at‑home infusion • savory • flavor‑first • restaurant‑quality

YIELD:

• 1 cup infused olive oil

• 4 risotto servings

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INGREDIENTS

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DECARB & INFUSION

• 7 g dried cannabis flower (¼ oz)

• 1¼ cups high‑quality extra‑virgin olive oil

• Cheesecloth or fine mesh strainer

RISOTTO

• 2 Tbsp cannabis‑infused olive oil

• 1 Tbsp regular olive oil

• 1 small shallot, finely minced

• 1 cup Arborio rice

• ½ cup dry white wine

• 4 cups warm vegetable stock

• 1 tsp fresh thyme leaves

• Zest of 1 organic lemon

• ¼ cup finely grated Parmigiano‑Reggiano

• Salt to taste

• Fresh cracked black pepper

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STEP 1 — DECARBOXYLATION

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1. Preheat oven to 240°F / 115°C.

2. Break cannabis into small pieces (no grinding).

3. Spread evenly on parchment‑lined tray.

4. Cover loosely with foil.

5. Bake 40 minutes, gently shaking once halfway.

6. Cool completely.

Purpose: Activates cannabinoids while preserving flavor compounds.

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STEP 2 — OLIVE OIL INFUSION

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1. Add olive oil and decarbed cannabis to saucepan or double boiler.

2. Heat gently to 160–175°F (70–80°C).

3. Hold temperature for 2½ hours.

4. Stir occasionally; do NOT boil.

5. Remove from heat and cool slightly.

6. Strain through cheesecloth into glass container.

7. Store airtight (dark, cool place up to 1 month; fridge 3 months).

Chef note: Olive oil preserves herbal and peppery terpenes beautifully when kept below 180°F.

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STEP 3 — RISOTTO

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1. Warm vegetable stock in separate pot; keep just below simmer.

2. In wide pan, heat 1 Tbsp infused oil + 1 Tbsp regular olive oil over medium‑low.

3. Add shallot; sweat gently until translucent (no browning).

4. Stir in Arborio rice; toast 60 seconds until edges turn glossy.

5. Deglaze with white wine; stir until fully absorbed.

6. Add stock ½ cup at a time, stirring gently, allowing absorption before each addition.

7. Continue 18–20 minutes until rice is tender with slight bite.

8. Stir in thyme, lemon zest, Parmigiano, salt, and pepper.

9. Finish with remaining 1 Tbsp infused olive oil.

10. Rest 1 minute before serving.

Texture goal: Flowing, creamy, not stiff.

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DOSING CALCULATION

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FORMULA:

Total THC (mg) =

Flower(g) × THC% × 1000 × Decarb Efficiency × Infusion Efficiency

ASSUMPTIONS:

• Decarb efficiency: 90%

• Infusion efficiency: 70%

EXAMPLE:

• 7 g flower @ 15% THC

• 7 × 0.15 × 1000 = 1050 mg THC

• 1050 × 0.90 = 945 mg

• 945 × 0.70 = 662 mg per 1¼ cups oil

• ≈ 530 mg THC per cup oil

RECIPE USE:

• 2 Tbsp infused oil total (⅛ cup)

• ≈ 66 mg THC in entire dish

• 4 servings ≈ 16.5 mg THC per serving

BEGINNER SERVING:

• Start with ¼ serving (~4 mg THC)

• Wait 2 full hours before increasing

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TERPENE & STRAIN PAIRINGS

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BEST FOR THIS DISH:

• Terpenes: Pinene, Caryophyllene, Limonene

• Why: Herbal clarity + peppery warmth + citrus lift

STRAIN EXAMPLES:

• Jack Herer

• Lemon Tree

• Durban Poison

• Super Silver Haze

Flavor synergy:

• Pinene mirrors thyme

• Limonene enhances lemon zest

• Caryophyllene echoes black pepper and cheese

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NUTRITION — PER SERVING (¼ RECIPE)

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• Calories: ~420 kcal (21% DV)

• Total Fat: ~16 g (21% DV)

• Saturated Fat: ~3 g (15% DV)

• Cholesterol: ~10 mg (3% DV)

• Sodium: ~480 mg (21% DV)

• Total Carbohydrates: ~55 g (20% DV)

• Fiber: ~2 g (7% DV)

• Sugars: ~3 g

• Protein: ~10 g (20% DV)

• Calcium: ~220 mg (15% DV)

• Iron: ~1.8 mg (10% DV)

• Potassium: ~310 mg (7% DV)

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STORAGE & SERVICE

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• Serve immediately for best texture

• Leftovers keep 24 hours refrigerated

• Reheat gently with stock — never microwave