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Recipe

Shroomy Risotto

Within the first bite, this risotto will take you on a trip.

Allison Elkin and Bea Jereza

Servings: 4

Ingredients
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

Directions

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.

From Magic Shrooms Deserve to Be Elevated Into Quiches