Broccoli and Gorgonzola Risotto

Peel and finely chop the onion. Heat the broth in a separate saucepan and break the Gorgonzola into small pieces. Heat the olive oil in a wide saucepan over medium heat. Cook the onion until translucent without browning, then add the dry arborio rice and stir for 1–2 minutes to coat the grains with oil.

Add the hot broth a ladleful at a time, maintaining a gentle simmer. Stir along the bottom frequently and add the next ladleful once the previous one has almost been absorbed. Taste the rice towards the end of the package cooking time. It should be tender with a slight bite, without a raw core, and the sauce between the grains should be creamy and loose.

Wash the broccoli and divide into small, similarly sized florets. Add to boiling water and cook for 3–4 minutes, until green and easily pierced with slight resistance. Drain thoroughly and add to the nearly cooked rice. Stir gently so the florets do not break apart.

Add the Gorgonzola pieces and heat briefly over low heat, stirring just until the cheese melts. Remove the saucepan from the heat. If the risotto is too thick, loosen it with a little of the remaining hot broth from the measured quantity.

Divide into four portions and serve immediately, while the sauce is creamy and the broccoli remains in distinct pieces. Keeping it on the heat for too long will thicken the rice and overcook the florets.