This recipe from The Official High Times Cannabis Cookbook showcases the best of the season in one amazing dish. Share it with friends at a sumptuous 4/20 feast!
Celebrate the bounty of a new growing season with this dish that’s perfectly in season on April 20th. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb amongst like-minded friends. The celebration’s origins are humble in nature; it was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Everyday at 4:20pm, you can light up a joint in solidarity with other stoners in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz.
An Italian rice stew, risotto is dense, rich and intensely satisfying -- perfect stoner comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmer’s market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely.
-4 tablespoons cannabis-infused olive oil
-1 medium leek, white part only, cleaned and finely chopped
-4 ounces fresh mushrooms, sliced
-1 small carrot, grated
-4 ounces sugar snap peas, stems trimmed
-4 ounces fresh asparagus spears, woody stems removed, cut into inch-long pieces
-Freshly ground pepper, to taste
-3 ½ cups low-sodium chicken broth
-¼ cup California dry white wine
-Olive oil cooking spray
-1 cup Arborio rice
-1 tablespoon minced flat-leaf parsley
-¼ cup freshly grated Parmesan cheese
In a nonstick skillet, heat 2 tablespoons of THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushroom and continue to look, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside.
In a medium saucepan, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer.
In a large pot which has been lightly coated with cooking spray, heat remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all grains of rice are coated. Pour in 1/2 cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth 1/2 cup at a time, making sure the rice has absorbed the broth before adding more. Measure out 1/4 cup of the broth and combine it with the reserved vegetables. Once all broth has been added and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency.
Remove from heat and stir in parsley and Parmesan. Stir well to evenly combine.