Infused Saffron Risotto with Butter-Basted Scallops

 

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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.