First, soften the broccoli tops in boiling salted water for about 10 minutes. Then toast the rice in a little bit of oil in a saucepan, and start cooking it by adding to it the broccoli cooking water. Bring the rice halfway through cooking, add the broccoli, adjust the salt, turn off the heat, and mix with butter and grated cheese. Butter a baking dish and sprinkle it with breadcrumbs, then fill it with half the rice. Cut the scamorza cheese into cubes, place it over the rice, and top with the remaining rice. Top with a sprinkling of grated cheese and breadcrumbs and place in a hot oven at 180 degrees for 40 minutes. Serve hot.