In a large high-sided pan over medium heat, warm 1 tablespoon olive oil. Add the onion and chopped broccoli stalk (reserving the florets) and cook, stirring frequently, until softened, about 10 minutes. Add the anchovies and the rice and cook for 2 minutes. Add a ladleful of stock and wait until it has been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked, about 16 to 18 minutes, reserving at least 1 ladle of stock. Halfway through, stir in the broccoli florets.
Meanwhile, tear the top leafy half of the parsley into a pestle and mortar and pound into a paste with a pinch of sea salt. Add half the lemon juice and muddle in the remaining 2 tablespoons olive oil.
When rice is cooked, crumble most of the cheese into the risotto. Add the remaining lemon juice and stir to combine. Add an extra ladle of stock to make the risotto oozy, then turn off the heat. Cover and let sit for 2 minutes. Uncover, crumble over the remaining cheese, drizzle with parsley oil and serve.
Creamy Broccoli Risotto from Jamie Oliver’s new book, “7 Ways.” (LEVON BISS/The Minnesota Star Tribune)
