Tomato & anchovy risotto with crispy crumbs

• 6 anchovy↗

  fillets in olive oil, drained, oil reserved

• small red onion↗1

  chopped

• garlic cloves↗2

  crushed

• risotto rice↗140g g
• hot chicken or vegetable stock↗700ml ml
• can cherry tomato↗400g g
• fresh white breadcrumb↗100g g
• small handful basil leaves↗

  (optional)

• shaved parmesan

  to serve

Step-by-step instructions

1. 1

   Heat half the oil from the anchovies in a saucepan. Add the anchovy fillets and onion and cook for 5 mins to soften. Add the garlic and cook for 1 min more. Tip in the rice, stir to coat in the oil, then cook for 2 mins until the grains turn translucent.

2. 2

   Add the stock, a ladle at a time, making sure the liquid is absorbed before you add the next and stirring continuously while cooking. Once you’ve added half the stock, tip in the tomatoes.

3. 3

   Continue cooking and adding the stock until the rice is cooked but still has a little bite – the risotto should be oozy but not soupy. Season to taste, turn off the heat, put a lid on and leave for 5 mins.

4. 4

   Heat the remaining anchovy oil in a frying pan, add the breadcrumbs and toss until evenly golden. Serve the risotto in bowls with the crispy crumbs, basil leaves (if you like), and shaved Parmesan scattered on top.