Creamy Broccoli Risotto with Gorgonzola

01Method

1. 1

   Bring the stock to a gentle simmer in a pot and keep it warm throughout cooking. Cut the florets from the broccoli heads into small pieces; finely chop the remaining stalks.

2. 2

   Peel and finely dice the onion. Place it in a large deep pan with the chopped broccoli stalk and drizzle with olive oil. Cook over medium heat, stirring occasionally, until softened, approximately 10 minutes.

3. 3

   Stir the anchovy fillets into the onion mixture, then add the rice and cook, stirring, for 2 minutes. Add a ladleful of warm stock and wait for it to be fully absorbed before adding more. Continue stirring and gradually add stock, one ladle at a time, until the rice is tender, which takes about 16 to 18 minutes. After about 10 minutes of cooking, fold in the broccoli florets.

4. 4

   While the rice cooks, tear the parsley leaves into a mortar and crush them with salt to form a paste. Squeeze juice from half the lemon into the paste and gently fold in the remaining olive oil.

5. 5

   When the risotto is nearly done, crumble most of the cheese into it, squeeze the juice from the remaining lemon over it, and stir to combine. Season to taste if needed. Add one more ladle of stock and remove from the heat. Cover the pan and let it rest for 2 minutes.

6. 6

   Crumble the reserved cheese over the top of the risotto, drizzle with the parsley oil, and serve immediately.