Serves 2
6 anchovy fillets in olive oil, drained, oil reserved
1 small red onion, chopped
2 garlic cloves, crushed
140g risotto rice
700ml hot chicken or vegetable stock
400g can cherry tomatoes
100g fresh white breadcrumbs
Small handful basil leaves (optional)
Shaved Parmesan, to serve
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.
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.
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.
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.