This Italian Penicillin Risotto recipe is easy, comforting, and full of soothing flavors. Made in one Pot with simple ingredients, it’s a creamy, cozy dish that feels nourishing and deeply satisfying.
Some dishes don’t just taste good. They make you feel better. This Italian Penicillin Risotto is inspired by the comforting flavors of classic Italian penicillin soup, but transformed into a creamy risotto-style dish rather than soup. It has the same gentle, familiar flavors, but with a rich, spoonable texture that makes it feel extra comforting.
This is not a soup ,and it is not traditional risotto either. It sits somewhere in between, with tender rice, plenty of liquid absorbed into the grains, and a buttery finish that brings everything together. It is the kind of dish you make when you want something warm, simple, and full of flavor without a long cooking time or complicated steps.
What Is Italian Penicillin Risotto?
Italian Penicillin is a nickname for humble Italian comfort dishes made with butter, garlic, broth, and grains like pastina or rice. These dishes were traditionally served when someone was sick, run down, or simply in need of nourishment. While many versions are soups made with chicken and broth, this risotto-style version keeps the same flavors but delivers them in a thicker, creamier form.
This recipe uses gentle flavors that let the ingredients shine. The result is a dish that feels comforting, nourishing, and timeless.
Ingredients
Butter
Olive oil
Onion or shallots
Garlic
Rice
Broth or vegetable stock
Salt
Pepper
Parmesan cheese
Fresh parsley (optional)
Equipment
Instant Pot or a large heavy pot for the stove.
cutting board
knife
wooden spoon
silicone spoon
ladle for adding liquid if using the stove method
measuring cups and spoons.
Note the Broth and the Veggies
Broth is the foundation of this dish, and will impact the final taste. When making homemade broth, simmering carrots, celery, onion, garlic, and shallots in hot water yields a rich, nutrient-dense stock without being heavy. Those same carrots and celery do not need to be discarded. They can be finely diced and cooked directly into the risotto along with the onion, adding subtle sweetness, texture, and extra veggies.
If homemade broth is not an option, store-bought broths work very well. Choose a low-sodium vegetable stock or broth so you can control the salt as the risotto cooks. You can also enhance store-bought broth by briefly simmering it with carrots and celery before using it.
Instant Pot Directions
1. Set the Pot to sauté.
2. Add the butter and olive oil and allow them to melt.
3. Stir in the onion and cook over medium heat until soft and fragrant.
4. Add the garlic and stir for about thirty seconds.
5. Stir in the rice and coat it well in the butter and oil.
6. Pour in the broth and hot water, add the salt and pepper, and give it one good stir.
7. Seal the Pot and cook on high pressure for six minutes. Allow a natural release for 5 minutes, then open the Pot and stir well. Adjust the liquid and seasoning to taste.
8. Add lemon juice and parmesan cheese and stir until blended.
Stovetop Directions
Heat the butter and olive oil in a large pot over medium heat. Add the onion and cook until soft. Stir in the garlic, then add the rice and stir to coat. Begin adding the broth one ladle at a time over medium-low heat, stirring frequently. Continue adding liquid as the rice absorbs it until the risotto is creamy and tender. Total cooking time is about twenty to twenty-five minutes. Stir in the parmesan cheese and adjust the salt and pepper.
This risotto should be creamy and spoonable, not soupy. Finish with fresh parsley and extra Parmesan cheese if desired.
Italian Penicillin Risotto
This Italian Penicillin Risotto recipe is easy, comforting, and full of soothing flavors. Made in one pot with simple ingredients, it’s a creamy, cozy dish that feels nourishing and deeply satisfying.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup minced onion
- 2 cloves minced garlic
- 4 cups homemade chicken broth
- 1/5 cups aborito rice
- 2 tablespoons lemon juice
Instructions
Instant Pot Directions
-
Set the pot to sauté.
-
Add the butter and olive oil and allow them to melt.
-
Stir in the onion and cook over medium heat until soft and fragrant.
-
Add the garlic and stir for about thirty seconds.
-
Stir in the rice and coat it well in the butter and oil.
-
Pour in the broth and hot water, add the salt and pepper, and give it one good stir.
-
Seal the pot and cook on high pressure for six minutes. Allow a natural release for 5 minutes, then open the pot and stir well. Adjust the liquid and seasoning to taste.
-
Add lemon juice and parmesan cheese and stir until blended.
Stovetop Directions
-
Heat the butter and olive oil in a large pot over medium heat.
-
Add the onion, and cook until soft. Stir in the garlic, then add the rice and stir to coat.
-
Begin adding the broth one ladle at a time over medium-low heat, stirring frequently.
-
Continue adding liquid as the rice absorbs it until the risotto is creamy and tender.
-
Total cooking time is about twenty to twenty-five minutes. Stir in the parmesan cheese and adjust the salt and pepper.
If You Like This Recipe, You Should Try These
Instant Pot Pastina Soup
Pasta E Fagioli Soup
Creamy Beef and Wild Rice Soup
Instant Pot Cheesy Orzo
If you like this recipe, please comment below this blog post and let me know how it worked out for you. You can also find me on Facebook, Instagram, Twitter, and Pinterest.
