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Flavor adventures - Departing Daily

Hefe Risotto

We’re feeling fancy AF today. Cook to impress that special someone with Hefe Risotto!

What's Inside:



What You Need:


  • Olive Oil (we’d do amounts, but let’s be honest, just toss it in there when needed!)
  • Butter
  • 9 ounces Shiitake mushrooms, discard stems and slice in 1/4-inch pieces
  • Fresh thyme, couple sprigs, to taste
  • 2 shallots, minced
  • 2 cloves of garlic, minced
  • 1 cup Arborio rice
  • 3 cups chicken stock
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 12 oz UFO Hefeweizen


What You Do:

  • Bring chicken broth to simmer in medium pan. Keep warm over low heat.
  • In separate pan, saute mushrooms with olive oil and fresh thyme until tender, about 10 minutes. (Tip: you can’t over do it, so just enjoy your beer while they saute!) Set aside in bowl when finished. Remove thyme sprigs.
  • Add some more olive oil and saute shallots with garlic, until fragrant.
  • Add some butter to pan and toss in rice for 1-2 minutes, until slightly nutty aroma.
  • Pour in UFO Hefeweizen, stirring constantly until absorbed. Add broth, 1/2 cup at a time, stirring constantly until absorbed (about 20 minutes total). (Tip: When it gets to the point that you can drag a spoon through and it looks thick, it’s done!)
  • When the risotto is done, gently stir in mushrooms and Parmesan. Season with salt and pepper.
  • Serve with remaining Parmesan, chives, and a cold UFO Hefeweizen 😉

Thanks, dad for sharing this recipe with me!