CBD is a rich and versatile substance, with so many different uses it can be hard to list them all. Topicals, tinctures, e-liquids and edibles of every shape and flavour are just a few of the CBD products we enjoy today. But did you know that this versatility doesn’t even stop with the manufacturer? CBD products can be used in many creative ways to give you some utterly unique CBD experiences.
One of the best products for this kind of use are CBD oils. Often made with a carrier oil, some basic flavourings, CBD and nothing else, CBD oils are incredibly easy to incorporate into a wide range of different forms. To prove it, we decided to adapt a delicious mushroom risotto recipe to include a kick of our award-winning full spectrum CBD.
Mushroom risotto is a classic Italian dish that pairs sautéed mushrooms and rice with a well-seasoned and deliciously creamy sauce. Light, easy to make and utterly delicious, it’s the perfect indulgence for those warm summer evenings. As the recipe itself is nice and straightforward, it’s also easy to make it entirely vegan friendly without losing any of the flavour. With the added benefit of our high-quality CBD to enhance it all the further, this risotto is exactly what you need to unwind at the end of a day.
1 mushroom or vegetable stock cube
2 tbsp butter
1 onion, finely chopped
250g pack chestnut mushrooms, chopped
300g risotto rice, such as arborio
1 x 175ml glass white wine
10g leek chopped
50g parmesan or Grana Padano, freshly grated
1 pipette of Orange County CBD oil (we used the 500mg full spectrum oil)
Dissolve 1 mushroom or vegetable stock cube into a jar with 300ml of boiled water.
Heat 2tbsp butter in a shallow saucepan or deep frying pan over a medium flame.
Stir in 250g of chopped chestnut mushrooms, season with salt and pepper and continue to cook for 8 mins until the mushrooms have softened.
Heat 100g of butter in a pan over a medium flame.
Tip 300g of risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
Keep the pan over a medium heat and pour in the sliced leek.
Gradually add the stock water to the rice. Simmer it, stirring often until it has absorbed all the liquid.
Add the fried mushroom to the rice - it should start to become creamy, plump and tender.
Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat and add 50g parmesan or Grana Padano, freshly grated.
Add 1 pipette of Orange County CBD oil and stir. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools. Serve with a sprinkling of grated parmesan or Grana Padano.
For a vegan version of this recipe, simply replace the butter and cheese with plant-based alternatives. All of our CBD oils are entirely vegan-friendly.