In the world of haute cuisine, few combinations scream extravagance like black truffles, saffron threads, and premium caviar. Now, elevate this trio to psychedelic heights by incorporating cannabis into the mix. This recipe for Cannabis-Infused Truffle Risotto with Saffron and Caviar transforms a classic Italian dish into a sensory symphony—earthy, floral, briny, and subtly euphoric. Perfect for intimate dinner parties or special occasions where indulgence knows no bounds. Note: Always source legal, lab-tested cannabis products and consult local regulations for consumption.

Why These Premium Ingredients?
- Black Truffles: Foraged from the forests of Périgord, France, these fungi deliver an intoxicating aroma of garlic, earth, and musk. Use fresh shaved truffles for maximum impact.
- Saffron: Harvested from the stigmas of Crocus sativus flowers in Iran or Spain, it's the priciest spice by weight—yielding golden hues and honeyed, hay-like notes.
- Caviar: Opt for Osetra or Beluga sturgeon roe from sustainable farms in the Caspian Sea region, prized for its buttery pop and clean oceanic finish.
- Cannabis: Infuse with decarboxylated flower or high-quality THC/CBD oil/butter. A microdose (5-10mg THC per serving) enhances relaxation without overpowering the dish.

This fusion respects tradition while pushing boundaries, balancing umami depth with a gentle, uplifting buzz.

Ingredients (Serves 4)
- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken stock (warmed)
- ½ gram decarboxylated cannabis flower (or 2-3 tbsp cannabis-infused butter/oil, adjusted for potency)
- 1 oz fresh black truffle (plus shavings for garnish)
- ½ tsp saffron threads, steeped in ¼ cup warm water
- 2 oz premium caviar (Osetra preferred)
- 1 small shallot, finely minced
- ½ cup dry white wine (e.g., Vermentino)
- ½ cup grated Parmigiano-Reggiano
- 4 tbsp unsalted butter
- 2 tbsp heavy cream
- Sea salt and white pepper to taste
- Microgreens or chives for garnish

Prep Time: 20 minutes | Cook Time: 30 minutes | Total: 50 minutes

Step-by-Step Recipe
1. Infuse the Base: In a small saucepan, melt 2 tbsp butter over low heat. Add decarboxylated cannabis (finely ground) and shallots. Sauté gently for 5-7 minutes until aromatic, avoiding high heat to preserve cannabinoids. Strain through cheesecloth if using flower for a smooth infusion. Set aside.

2. Bloom the Saffron: Steep saffron threads in warm water for 10 minutes. This releases its vibrant color and flavor—do not boil.

3. Start the Risotto: In a wide pan, heat remaining butter over medium. Add rice and toast for 2 minutes until translucent. Deglaze with white wine, stirring until absorbed.

4. Build the Risotto: Ladle in warm stock ½ cup at a time, stirring constantly. After 10 minutes (when rice is half-cooked), stir in saffron water and cannabis infusion. Continue adding stock until rice is al dente (creamy but firm, about 18-20 minutes total).

5. Finish Luxuriously: Off heat, fold in Parmigiano, heavy cream, and finely grated half of the truffle. Season with salt and white pepper. Let rest 2 minutes.

6. Plate with Flair: Spoon risotto into shallow bowls. Top with a quenelle of caviar, fresh truffle shavings, and microgreens. Serve immediately.

Pro Tips for Perfection
- Dosage Control: Test your infusion potency first. Start low—effects can take 45-90 minutes.
- Truffle Freshness: Shave at the table for aroma release.
- Pairings: Champagne (e.g., Dom Pérignon) or a light Pinot Noir; decant cannabis tincture for guests.
- Variations: Swap Arborio for black rice for drama, or add lobster for surf-and-turf vibes.
- Safety First: Consume responsibly. Not for pregnant individuals, minors, or those with medical conditions.

This dish isn't just food—it's an experience, marrying rarity with rebellion. Savor slowly, and let the euphoria unfold.

Recommended Links
- Truffle Sourcing: French Truffle Center
- Saffron Guide: World Saffron Council
- Sustainable Caviar: California Caviar Company
- Cannabis Edibles Basics: Leafly Infusion Recipes
- Full Recipe Video Tutorial: YouTube Gourmet Cannabis Cooking