Within the first bite, this risotto will take you on a trip.
5 grams dried psychedelic mushrooms
¾ cup rice
1 ½ cup stock
½ tablespoon garlic
½ small red onion
½ cup grated Parmigiano Reggiano cheese
½ cup fresh chopped basil
pinch of black pepper
pinch of tarragon
pinch of salt
⅛ cup tomato paste
1. Warm ½ cup of stock until lukewarm and steep psychedelic mushrooms in it for 30 minutes. Remove mushrooms from stock and set aside. Over medium heat, mix the rice with psilocybin-infused stock and the rest of the regular stock. Stir regularly for about 30 minutes until mixture becomes thick and creamy.
2. In a skillet, sauté garlic, red onion, basil, black pepper, tarragon, salt, and tomato paste over low heat for about 5 minutes. Add tomato paste mixture to rice and stock mixture. Add psychedelic mushrooms and grated cheese. Garnish with fresh basil and serve hot.