Terpene Risotto

Herb-Infused Risotto (Linalool & Pinene)

 

Terpenes: Linalool (from basil or lavender), Pinene (from rosemary)

 

 

Ingredients

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• 1 cup Arborio rice

• 2 tablespoons olive oil

• 1 onion (chopped)

• 1 garlic clove (minced)

• 4 cups vegetable or chicken broth (warm)

• 1/2 cup white wine

• 2 tablespoons fresh basil (chopped) or 1 drop linalool essential oil

• 1 tablespoon fresh rosemary (chopped) or 1 drop pinene oil

• Salt and pepper to taste

• Grated Parmesan (optional)

 

Instructions

 

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened.

 

2. Add the Arborio rice and toast for 1-2 minutes, stirring frequently.

 

3. Pour in the white wine and cook until mostly absorbed.

 

4. Gradually add warm broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently.

 

5. Once the rice is creamy and tender (about 18-20 minutes), remove from heat. Stir in the fresh basil (or linalool essential oil), rosemary (or pinene essential oil), salt, pepper, and Parmesan.

 

6. Serve hot. The linalool adds a floral, citrusy note, while pinene offers a refreshing, earthy aroma to the dish.

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Tips for Adding Terpenes

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• Essential oils: Always ensure that you use food-safe essential oils. Not all essential oils are safe for consumption, so it's important to use high-quality, edible-grade products.

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• Start small: Terpenes are highly concentrated, so a little goes a long way. Start with just one drop and adjust to taste.

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• Dilute properly: If you're adding terpene oils, dilute them with other ingredients (such as oils, vinegar, or honey) to distribute the flavor more evenly.