Rosie's Risotto

Yield:

12 servings

Equipment:

  • large pan, small pan

Ingredients:

  • ⅜ cup Aunt Sandy's 10x Cannabutter
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cups uncooked, Arborio rice
  • 1 cup Cremini mushrooms
  • 1 cup white wine
  • 1 cup chicken or vegetable broth
  • ½ teaspoon parsley
  • ½ thyme
  • 1 ½ cup grated Parmesan or Romano cheese
  • salt and pepper to taste

INSTRUCTIONS:

  • In a large pan, saute onions in olive oil until translucent, about 8 minutes.
  • Add rice and cook until rice turns plump, about 20 minutes.
  • In a separate pan, saute mushrooms in cannabutter and set aside.
  • In the large pan with the rice, very slowly add ½ cup chicken broth and 1 cup white wine, and stir constantly while maintaining a simmer.
  • Add sauteed mushrooms.
  • Add the parsley and thyme.
  • The risotto is done when rice is tender, about 20 minutes.
  • Fold in grated Parmesan or Romano cheese and season to taste with salt and pepper.