The centerpiece of fumé’s Valentine’s Day menu, this recipe, adapted from Epicurious, provides delicious risotto with a lot less effort. Instead of slaving over a hot stove stirring for hours, the risotto is baked in the oven. It can also be made with polenta if that’s your jam. Topped with fresh herbs and infused with your favorite herb in the form of cannabutter, this risotto is perfect for a special evening. The crispy wild mushrooms and scallops elevate this simple dish and will impress your beloved(s).

Equipment

• Rimmed baking sheet
• Large ovenproof Dutch oven or heavy pot

Makes

• Serves 4 with total THC of 14.42 mg or 3.6 mg per serving

Ingredients

Oven Risotto with Crispy Wild Mushrooms

• 1 POUND mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups)
• 3 garlic cloves, peeled, thinly sliced
• 6 thyme sprigs
• 1/4 TSP crushed red pepper flakes
• 1/4 CUP plus 2 TBSP extra-virgin olive oil, plus more for drizzling
• 1 3/4 TSP (or more) kosher salt, divided
• 1 medium onion, finely chopped
• 1 CUP arborio rice
• 1/2 TSP freshly ground black pepper
• 1/2 CUP dry vermouth or white wine
• 3 CUPS homemade chicken stock or low-sodium chicken broth, divided
• 2 OUNCES finely grated Parmesan (about 1 cup)
• 1 1/2 TBSP cold unsalted butter, cut into pieces
• ½ TBSP fumé-infused cannabutter
• 1/2 TSP finely grated lemon zest
• 1/3 CUP coarsely chopped parsley leaves

Seared Scallops

• 12 large dry sea scallops
• Kosher salt, freshly ground pepper
• Extra-virgin olive oil
• Small handful of chives
• Lemon wedges (for serving)

Directions:

• Place racks in bottom third and middle of oven; preheat to 350°F. 
• Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 CUP oil, and 1/2 TSP salt on a rimmed baking sheet. Roast on the bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
• Meanwhile, heat 2 TBSP oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. 
• Stir in rice; season with pepper and 1/2 TSP salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. 
• Add vermouth, bring to a simmer, and cook, stirring occasionally, until the pan is almost dry, about 2 minutes. 
• Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in the oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
• Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes.
• Remove from heat and stir in parmesan, butter, cannabutter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable. Cover to keep warm as you prepare your scallops.
• Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. 
• Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat the surface (2–3 TBSP); heat until it shimmers and you see first wisps of smoke. 
• Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on the other side until flesh on the top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. 
• Transfer risotto to a platter. Top with crispy mushrooms, scallops, chives, and parsley. Drizzle with extra virgin olive oil. Serve with lemon wedges alongside.