Creamy Broccoli Risotto
Note: "Herbs are a gift to any cook," writes Jamie Oliver in "7 Ways" (Flatiron Books, $35). "Herbs allow you to add single-minded flavor to a dish, without the need to over-season, which is good for everyone. They're also packed with all sorts of incredible qualities on the nutritional front — we like that."
• 6 c. vegetable or chicken stock
• 1 broccoli head
• 3 tbsp. olive oil, divided
• 1 onion, chopped
• 2 anchovy fillets in oil
• 1 1/2 c. arborio or carnaroli rice
• 1/2 bunch Italian (flat-leaf) parsley (about 1/2 oz.)
• Sea salt
• Juice from 1 lemon, divided
• 1/4 c. Gorgonzola cheese
In a small saucepan over medium heat, bring the stock to a gentle simmer. Trim the tough end off the broccoli stalk, cut the florets into small pieces and finely chop the remaining stalk.
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.