Risotto with pollen and Roquefort cheese

Prepare some vegetable broth, or alternatively dissolve a stock cube in 700 ml of boiling water. Peel the onion and slice it very thinly. Heat the extra virgin olive oil in a large non-stick pan and lightly brown the onion. Add the rice and toast it over high heat to increase its cooking resistance. Add the wine and let it evaporate.

Cook the rice, adding a ladleful of hot broth as the rice absorbs it. Continue stirring gently with a wooden spoon. When the rice is cooked, remove it from the heat and stir in the butter. Add the butter, chopped Roquefort, cheese, and 20-30g of pollen and stir quickly until you obtain a creamy, smooth consistency. Season with salt and pepper.

Cover with a lid and let rest for a few minutes. Serve hot, adding another sprinkling of pollen for flavor and decoration.