Ingredients:

  • 6 anchovy fillets in olive oil, drained (about 50g)
  • 1 small red onion, chopped
  • 2 garlic cloves, crushed
  • 140g (about ¾ cup) risotto rice
  • 700ml (about 3 cups) hot chicken or vegetable stock
  • 400g (1 can) cherry tomatoes
  • 100g (approximately 3.5 oz) fresh white breadcrumbs
  • Small handful of basil leaves (optional)
  • Shaved Parmesan cheese

Instructions:

  1. Heat half the reserved anchovy oil in a saucepan over medium heat. Add anchovy fillets and chopped onion; sauté for 5 minutes until softened.
  2. Stir in crushed garlic and cook for 1 minute until fragrant.
  3. Add risotto rice, stirring to coat with the oil. Cook for 2 minutes until the grains become translucent.
  4. Pour in the hot stock, one ladle at a time, stirring continuously until absorbed before adding more. After incorporating half of the stock, add the cherry tomatoes.
  5. Continue adding stock until rice is cooked al dente and creamy (about 20-25 minutes total). The consistency should be oozy, not soupy. Season with salt to taste, cover, and let stand for 5 minutes off heat.
  6. In a frying pan, heat remaining anchovy oil over medium heat. Add breadcrumbs; toss until evenly golden and crispy (about 3-4 minutes).
  7. Spoon risotto into bowls, top with crispy crumbs, fresh basil (if desired), and shaved Parmesan.