Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200g risotto rice
- 100ml white wine
- 1.2 liters vegetable stock
- 200g cherry tomatoes, halved
- 6 anchovy fillets, chopped
- 50g Parmesan cheese, grated
- 1 tbsp chopped fresh basil
- For the crispy crumbs:
- 50g fresh breadcrumbs
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley
Method
- Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another minute.
- Add the risotto rice and cook for 1-2 minutes, stirring until the rice is lightly toasted. Pour in the white wine and cook until it has almost evaporated.
- Gradually add the vegetable stock, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is tender and creamy.
- Add the cherry tomatoes and anchovies to the risotto and cook for an additional 5 minutes. Stir in the Parmesan cheese and fresh basil. Season with salt and pepper to taste.
- To make the crispy crumbs, heat the olive oil in a small pan over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden and crisp. Stir in the fresh parsley.
- Serve the risotto topped with the crispy crumbs and extra Parmesan cheese if desired.
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