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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

  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

  1. Heat the butter and olive oil in a large pot over medium heat.

  2. Add the onion, and cook until soft. Stir in the garlic, then add the rice and stir to coat.

  3. Begin adding the broth one ladle at a time over medium-low heat, stirring frequently.

  4. Continue adding liquid as the rice absorbs it until the risotto is creamy and tender. 

  5. Total cooking time is about twenty to twenty-five minutes. Stir in the parmesan cheese and adjust the salt and pepper.