chef notes:

Have you ever met anyone who doesn't think risotto is delicious? Probably not. But making it requires a bit of patience, as you'll basically be repeating the same steps over and over again for about 25-30 minutes. Think about it like an exercise of mindfulness. Risotto meditation.

But, much like life, it's not always about the destination (in this case, a creamy bowl of delicious risotto) - the journey itself can be just as enjoyable.

Grab a large pan or a shallow pot (a dutch oven is great too), a wooden spoon, a soup ladle, and perhaps put on some vibey music, and allow yourself to get into the groove.

With some experience under your belt, risotto can be a mindless, fun, and even therapeutic activity. Here's what you'll need...


Main Dish



active time:

30 minutes

total time:

45 minutes

what you'll need:
  • Arborio rice (1 lb package)

  • Churn¬†Truffle butter (2 oz,¬†about 1/3 the container)

  • Chicken stock (2-3 quarts).

    It's important to keep your stock at a warm temperature. Heat up in a small pot right next to your risotto pot. With your ladle, you'll be continuously adding the stock and stirring it into the risotto, so you'll need to have the stock warm so it doesn't cool down the pot when poured in.

  • White wine (about 1/2 bottle. Have it at room temperature)

  • Shallots and/or garlic (minced)

  • Parmesan Cheese (Pecorino, or Reggiano) - grated

  • Freshly¬†chopped herbs - feel free to add any that you like. Basil, parsley, chives, tarragon, rosemary, sage, etc. - it all works and is delicious!)

  • Salt and freshly ground black pepper


Turn the heat under your pot to medium, spoon in your Truffle Butter, and heat for about 1 minute until it's melted.


Toss in your shallots and/or garlic. Sauté until translucent, about 2-3 minutes. 


Pour in your arborio rice into the hot pot. Stir constantly for about 2-3 minutes, until rice is toasted. You should be able toseethe rice grains brighten in color, andsmellthe aromas from the toasting rice. Remember, this is a mindfulness exercise. A full sensory experience!

Creamy Risotto with Churn Truffle Butter


You've toasted the rice - amazing. Now's the time to start the "risotto" method, of continuously adding in chicken stock and white wine to the rice for about 25 minutes, until the grains are soft.


The natural starches of the arborio rice will magically release throughout the process of adding stock/wine and stirring, working with you to create the creamy consistency desired. I use a ratio of 4/1 (stock to wine) because I like the acidic & sweet taste of the wine to balance out the starchy + creamy savory-ness of the risotto. If you like it milder, use a 6 or 7/1 ratio of stock to wine. 

You never want to drown the risotto in the broth and wine. Always add in enough to just barely submerge the rice grains in liquid. A phrase that I heard endlessly while learning how to cook risotto in culinary school was, "just break the plain of the grain" with the liquid. Once you pour enough to just coat the rice grains, stir rapidly, never allowing the rice to stick to the bottom of the pan. Keep your heat on medium.

Repeat this process for about 20 to 25 minutes, stirring vigorously, adding in salt and pepper throughout, and tasting as you go, until the risotto grains are softened to your liking.

For those using a 4/1 ratio of stock to wine, add in wine for every 4 times you add in stock. So the order should go...

stock -- stock -- stock -- stock -- wine... and so on, for about 20-25 minutes, until the risotto is soft. You'll want to add in liquid every 1 to 1.5 minutes.

If you want less acidity in the risotto, use a 6 or 7/1 ratio. Knowing what you prefer may take some practice. That's why it's important to taste as you go! If the dish is too acidic and you taste too much of the wine for your liking, simply reduce the ratio to add in more stock. And remember to season with salt and pepper throughout! 


Once the risotto grains are soft, and you've achieved a creamy (but not too thick) consistency, turn off your heat, and stir in your grated parm.

Serve hot and enjoy!

This recipe can be difficult and time consuming. Once you get the hang of it, I'm confident you'll enjoy the process, and will want to start cooking it a few times a month like I do! 

If you have any questions, feel free to email me us at

about the creator:
Chef Michael

The chef and founder of Churn, Chef Michael knows that deeply flavorful food make us happy. Each orginal recipe is designed to empower you to elevate your standard home meals with excitement and flavor.