Step 1
Peel the broccoli stems, eliminating the external, more fibrous part, and cut them into small pieces. Cook them in boiling salted water, together with the leaves, for about 20 minutes; finally blend them with a little of their cooking water, keeping the rest aside after filtering it.
Step 2
Sift the cream obtained.
Step 3
Cut the breadcrumbs into small pieces, toast it in the oven for a few minutes and blend it. Sauté it in the pan until it turns golden, turn off the heat and add 20 g of grated parmesan.
Step 4
Desalt the anchovies well and melt them in a pan with 3-4 tablespoons of oil, stirring occasionally; add the bread and parmesan mixture, mix, leave to flavor and turn off the heat.
Step 5
Prepare the fondue: heat the cream in a saucepan until it begins to simmer; add the gorgonzola and mix until it has melted.
Step 6
Chop the onion and sauté it with a drizzle of oil in a shallow saucepan; pour in the rice, toast it for 1 minute, then blend
with a splash of white wine.
Step 7
Cook the rice, wetting it from time to time with a ladle of the broccoli cooking water; halfway through cooking, add the broccoli cream, salt and pepper. When the risotto is ready, turn off the heat and stir in the butter and 20 g of parmesan.
Step 8
Let it rest for 2 minutes, then distribute it among the plates and complete with the gorgonzola fondue and the anchovy breadcrumbs.
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