First, peel the broccoli, wash and divide them into florets, then blanch them for 15-20 minutes (depending on the size of the florets and how soft you want them) in lightly salted water.
Once cooked, drain them, but keep all the cooking water.
Sauté the chopped onion with 40 grams of butter, then add the rice and toast it, then blend with the wine.
Start cooking the rice by gradually adding the water from the broccoli.
Halfway through cooking, add the broccoli, finally stir in the gorgonzola, parmesan and the remaining butter.
The broccoli risotto is ready, let it rest for 5 minutes and serve immediately.