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Infused Saffron Risotto with Butter-Basted Scallops
Golden saffron threads meet a potent, terpene-rich botanical infusion
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THC: 20mg per serving | CBD: 5mg per serving
Prep: 20 mins | Cook: 35 mins | Serves: 4
Onset: 60-120 minutes | Duration: 5-7 hours
DECARBOXYLATION
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Temperature: 240°F / 115°C
Time: 45 minutes | Cannabis: 4.5g
1. Grind cannabis. 2. Bake at 240°F in a sealed mason jar to preserve terpenes. 3. Shake every 15 mins. 4. Cool before opening.
INFUSION
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Method: cannabutter | Base: cultured butter (1.5 cups (3 sticks))
Temperature: 160°F | Time: 4 hours
Yield: 1.2 cups infused butter
Storage: Wrapped in foil in the freezer for up to 3 months
1. Melt butter in a slow cooker. 2. Add decarbed material. 3. Infuse on low for 4 hours. 4. Strain through a fine-mesh nut milk bag. 5. Emulsify while cooling.
INGREDIENTS
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• cannabutter — 2 tablespoons (for finishing the risotto) [20% DV · Fat-soluble vitamins]
• Arborio rice — 1.5 cups (high starch variety) [18% DV · Carbohydrates]
• Saffron threads — 1/2 teaspoon (bloomed in broth)
• U-10 Diver Scallops — 12 pieces (dry-packed only) [45% DV · B12, Selenium]
• shallots — 2 large (minced) [4% DV · Flavonoids]
• dry white wine — 1/2 cup (Pinot Grigio)
• Parmigiano-Reggiano — 1/2 cup (aged 24 months) [10% DV · Calcium]
STEP-BY-STEP INSTRUCTIONS
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1. Sauté shallots in standard butter until translucent, then toast the Arborio rice.
💡 Flow tip: Toasting the rice until the edges are clear ensures a firm center (al dente).
2. Deglaze with white wine and stir until fully absorbed by the rice grains.
💡 Flow tip: Keep the wine at room temp so it doesn't shock the rice.
3. Gradually add saffron-infused warm chicken stock one ladle at a time, stirring constantly.
💡 Flow tip: Stirring releases the starch, creating the creamy risotto texture.
4. Once rice is cooked, remove from heat and vigorously stir in the cold infused cannabutter and parmesan.
💡 Flow tip: Stirring in cold butter at the end creates a glossy, stable emulsion.
5. Sear scallops in a hot pan for 2 minutes per side and place atop the risotto.
💡 Flow tip: Use a paper towel to dry scallops thoroughly before searing for a perfect crust.
TERPENE PAIRING
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Primary Terpene: Terpinolene
Flavor Profile: floral, herbal, piney, slightly sweet
Aroma: lilac, nutmeg, cumin
Why It Works: Terpinolene's complex, multidimensional profile pairs exquisitely with the exotic, floral notes of high-grade saffron.
Food Synergy: Saffron and dry white wine
Complementary Terpenes: Ocimene (woodsy and sweet), Myrcene (earthy richness)
STRAIN SUGGESTIONS
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1. Durban Poison (SATIVA)
THC: 20-24% | CBD: 0-1%
Terpenes: Terpinolene, Myrcene, Ocimene
Flavors: anise, spicy, sweet, earthy
Effects: uplifting, energetic, clear-headed
Its unique licorice and spice notes elevate the saffron and scallops to a five-star level.
2. Ghost Train Haze (SATIVA)
THC: 25-28% | CBD: 0%
Terpenes: Terpinolene, Limonene
Flavors: floral, citrusy, pine
Effects: intense, euphoric, creative
The extreme potency and floral profile suit a sophisticated dinner party setting.
NUTRITION FACTS (per serving)
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Calories: 610
Total Fat: 28g (36% DV)
Saturated Fat: 16g (80% DV)
Trans Fat: 0g
Cholesterol: 125mg (42% DV)
Sodium: 840mg (37% DV)
Total Carbohydrate: 52g (19% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 2g
Incl. Added Sugars: 0g (0% DV)
Protein: 28g (56% DV)
Vitamin D: 0.5mcg (3% DV)
Calcium: 250mg (20% DV)
Iron: 3.2mg (18% DV)
Potassium: 320mg (7% DV)
DOSAGE
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THC per serving: 20mg
CBD per serving: 5mg
Onset: 60-120 minutes | Effect Duration: 5-7 hours
⚠️ Start with one serving. Wait 90 minutes before consuming more.
Effects vary by individual tolerance, metabolism, and consumption method.
For adults 21+ only. Consume responsibly and in accordance with local laws.