Bring the stock to a gentle simmer over a low heat.
Trim the tough end off the broccoli stalk, cut the florets into small pieces and finely chop the remaining stalk.
Peel and finely chop the onion, then place in a large high-sided pan on a medium heat, along with the chopped broccoli stalk and 1 tablespoon of olive oil.
Cook for 10 minutes, or until softened, stirring regularly, then stir in the anchovies, followed by the rice to toast for 2 minutes.
Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
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.
Squeeze in half the lemon juice and muddle in 2 tablespoons of extra virgin olive oil.
Crumble most of the cheese into the risotto, squeeze in the remaining lemon juice, beat together, then season to perfection.
Add an extra ladleful of stock to make it oozy, then turn the heat off.
Cover and leave to relax for 2 minutes.
Crumble over the remaining cheese, drizzle with the parsley oil and serve.
