By Steven Voser

Looking for a classy dish to bring to that holiday weed-lovers’ potluck? Why not bring risotto infused with a little something extra!

Risotto originated in Northern Italy. Rice had long been a staple in the South, and after it migrated upwards, Northern Italians began cooking it in an entirely new way. Risotto first emerged in the early 19th century, though its inventor remains unknown. Risotto is made by cooking rice in a broth to a creamy consistency. It often includes wine, butter, and parmesan cheese. The word “risotto” comes from the Italian for “rice.”

Infusing it with cannabis, however, was an innovation of the 20th-century.


  • 2 tablespoons olive oil
  • 2 tablespoons cannabutter
  • 4 cloves garlic
  • 1 onion
  • 8 cups chicken broth
  • 2 cups Arborio rice
  • 1 cup white wine
  • 1 cup high-quality parmesan cheese
  • A sprig of parsley
  • A sprig of thyme


  • Medium saucepan
  • Large pot
  • Wooden spatula
  • Soup ladle

Recipe For Weed-Infused Classic Risotto


  1. Heat broth in pot. Bring to boil and then reduce heat to simmer.
  2. Heat olive oil in medium saucepan.
  3. Mince garlic and chop up onion.
  4. Add onions and garlic to oil, sauté until golden.
  5. Add rice and stir until coated with oil. Stir continuously over medium-high for 10 minutes. Exterior of rice should be pearly white and opaque (not brown).
  6. Add white wine and stir. Once liquid is absorbed, reduce heat to low.
  7. Add a ladleful of broth and stir until absorbed. Continue adding broth by the ladleful and stirring between so that rice absorbs liquid. Continue process for 15–20 minutes or until rice is creamy and tender/al dente.
  8. Take pan off heat.
  9. Mince parsley and thyme.
  10. Stir in parsley and thyme along with parmesan and cannabutter. Serve hot.

This dish combines two classics: traditional Italian risotto, and a respectable amount of cannabis. With this delicious weed-infused risotto, you can’t go wrong!

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