Tomat- och ansjovisrisotto med krispiga smulor

👩‍🍳 Gör så här

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.