Baked to Perfection: Artichoke and Shrimp Gratins with Creamy Saffron Risotto

Ingredients

Main Ingredients:

• 1/4 teaspoon saffron threads

• 1/2 cup dry white wine

• 5 tablespoons unsalted butter, divided

• 2 large yellow onions, very thinly sliced (about 6 cups)

• 2 1/4 teaspoons kosher salt, divided (plus a pinch)

• 1 cup uncooked arborio rice

• 1 (8-ounce) bottle clam juice (such as Bar Harbor)

• 12 ounces raw large shrimp, peeled, deveined, and chopped

• 1/3 cup panko breadcrumbs

• 3/4 cup + 2 tablespoons grated Parmesan cheese, divided

• 1 (14.5-ounce) jar marinated quartered artichoke hearts

• 1 (8-ounce) container crème fraîche

• 1/4 cup chopped fresh tarragon (optional)

• Microgreens (for garnish, optional)

For Infusion (ECRU Method):

• 2 sticks (1 cup) unsalted butter

• 1/4 oz (7g) decarboxylated cannabis(Adjust potency as needed)

Cannabis Infusion Steps with ECRU Decarboxylator

Step 1: Decarb Your Herb

• Place up to 2 oz (56g) of herb inside ECRU’s FDA non-stick canister.

• Select THC Mode (30 minutes) or CBD Mode (1 hour) depending on your strain.

• Let it cool slightly after the cycle completes.

Step 2: Infuse Your Butter

• Add 2 sticks (1 cup) of unsalted butter directly into the canister with the decarbed herb.

• Seal with silicone lid.

• Select Infuse Mode (4 hours).

• After infusion, strain the butter using a fine mesh strainer or cheesecloth.

• Store in a clean jar. You now have potent cannabutter.

Cooking Directions

Step 1: Prep the Saffron Mixture

Crush saffron threads between your fingers into a small bowl. Add the wine. Let it steep while prepping other ingredients.

Step 2: Cook the Onions

• In a large Dutch oven, melt 4 tablespoons of your infused butter over medium heat.

• Add sliced onions and 1/2 teaspoon kosher salt.

• Cover and cook, stirring frequently, for about 20 minutes, until the onions are meltingly tender. No browning!

Step 3: Start the Risotto

• Add arborio rice and saffron-wine mixture to the onions. Stir constantly until the wine is absorbed (about 1 min).

• Pour in the clam juice. Stir over medium-low until mostly absorbed (about 4 minutes).

• Remove from heat and cover tightly with foil.

Step 4: Bake the Risotto

• Place the Dutch oven in a preheated 325°F oven.

• Bake for 15 minutes, until the rice is tender and the liquid is absorbed.

• Take it out, stir in shrimp and 1 teaspoon salt. Cover and let it rest 10 minutes (shrimp will par-cook).

Step 5: Make Panko Topping

• In a bowl, microwave the remaining 1 tablespoon infused butter until melted (20 seconds).

• Stir in panko, 2 tablespoons Parmesan, and a pinch of salt. Set aside.

Step 6: Finish the Filling

• Increase oven temperature to 425°F.

• Drain the artichokes and reserve 1/4 cup of their liquid.

• To the rice mixture, stir in:

  • Artichokes

  • Reserved marinade

  • Crème fraîche

  • Remaining Parmesan (3/4 cup)

  • Remaining 3/4 teaspoon salt

  • Tarragon (optional)

Step 7: Assemble Gratins

• Spoon the mixture evenly into 4 (16-ounce) ramekins.

• Top with the panko mixture.

• Place ramekins on a baking sheet.

Step 8: Final Bake

• Bake at 425°F for 15 minutes, until tops are golden brown.

• Let stand 10 minutes before serving.

Optional: Garnish with microgreens for a restaurant-style finish.

Dosing Tips & THC Math

Let’s break down the dosage using 7g (0.25 oz) cannabis at 15% THC potency:

• 7g = 7000 mg * 15% = 1050 mg THC

• If infused into 1 cup (16 tablespoons) butter, that’s 65 mg THC per tablespoon

This recipe uses:

• 4 tablespoons infused butter → 260 mg THC total

• 260 mg / 4 ramekins = 65 mg per serving

💡 Too strong?Use half infused + half regular butter = ~32 mg/servingOr even 25% infused butter = ~16 mg/servingYou’re in charge. Dose responsibly.

Why This Dish Deserves Your Infusion

From the floral notes of saffron to the umami-rich sweetness of onions and Parmesan, this dish offers a perfectly balanced base for a cannabis infusion. The fat from the butter and crème fraîche helps maximize cannabinoid absorption—a key factor in any successful edible recipe.

Plus, as cannabis author Michael Backes once said,

We agree. And there's no better culinary playground than a gratin.

Suggested Pairing

Enjoy this gratin with a chilled glass of Vermentino or dry rosé. Their citrusy lift and herbaceous notes play well with the dish—and won’t overwhelm a light edible buzz.

Final Thoughts

This isn’t your average edible. This is infused luxury. Creamy, oceanic, slightly tangy, and rich in herbal depth—an edible that doesn’t just get you lifted, but lingers in your memory as a perfectly executed comfort dish.