All photos courtesy of MAMMAMIA
MAMMAMIA is a California-based edibles company run by some cool fucking Italian dudes who can seriously whip in the kitchen — like, hurricane wrist style. Originally from Salerno, chef Simone D'Antonio started the brand to add some classic Italian flare to the world of infused cuisine.
While the MAMMAMIA cats currently make an almond flour chocolate cake that will make you weep with joy, they have more products on the way that are just as mouth-watering. Plus, as the MERRY JANE team knows all too well, these G's can take pretty much any recipe and add their own special magic to evolve a basic meal into a balling feast.
Starting this week, the MAMMAMIA fam will be sharing an Italian recipe with MERRY JANE, including instructions how to make it both with and without THC. Today's dish is a special take on pumpkin risotto, featuring some cacao powder — an idiosyncratic twist he learned from his time studying at the International School of Italian Cuisine (ALMA) under Chef Gualtiero Marchesi. Simone recommends pairing the risotto with a red wine like a Barolo (ideally a Gaja Barolo from 2001 or so…)
Also, Simone says the easiest pitfall for first-timers here is fucking up the rice — it needs to be cooked all'onda so it's not too thick. And if you feel confident enough to try the infused recipe, the MAMMAMIA team suggests using a strain like Dream Queen or Rock Candy, something lemon-y or pine-y that will match the rest of the flavors perfectly.
Take a peep at their recipe below, and make sure to serve this hot-ass meal with a MAMMAMIA delicacy for dessert. Ciao!
Pumpkin Risotto with Cacao
16 oz Carnaroli rice
8 oz pumpkin puree
2 cups vegetable stock
2 oz pecorino from Sardinia ( or any other salty cheese)
1 tablespoons cacao powder
2 oz butter
Glass dry white wine
Note: Don't try to do this with any other kind of rice. ARBORIO, CARNAROLI, VIALONE NANO are the only variety to release more starch, making the risotto stickier.
Pumpkin Puree Instructions
Heat oven to 350C. Chop up the pumpkin into 1.5cm cubes. Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
Blend the pumpkin with olive oil to get a puree.
To start, get your vegetable stock to a simmer in a pot next to the pan you're cooking in. You need it readily available and nice and hot for this to work correctly.
Heat 1 tbsp oil in your pan over medium heat – not too hot. Add the chopped shallot. Once the shallots are soft but not getting brown, add the rice. Toast the rice for about 2 min. Simmer with white wine until reduced.
Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on, adding and stirring in a large splash of stock at a time until you have used up all the stock – this will take about 15 mins.
Add the pumpkin puree.
Once the rice is soft enough to eat, gently stir in the grated cheese and butter.
Plate the risotto, take a pinch of cacao powder and blow it on. Enjoy!
In a bowl mix half butter and half cannabis butter to use when the risotto is ready.
Cannabis Butter Ingredients
(makes about 2 cups, with 17.7mg of THC in each)
1/8 ounce cured, well-trimmed cannabis flowers or trim, finely ground
1 pound butter
2 cups water
Combine cannabis, water, and butter in a lidded saucepan. Stir gently with a wooden spoon over medium-low heat until water just begins to simmer.
Lower heat and place lid on pan, leaving a slight crack. Simmer for about 2 hours.
Place cheesecloth inside strainer and place over a bowl. Pour liquid butter through strainer into bowl. Squeeze cheesecloth to release all liquid.
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