Tomato & Anchovy Risotto with Crispy Crumbs Recipe

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the anchovy fillets and cook until they melt into the oil, about 2 minutes.

Stir in the Arborio rice and cook for 2 more minutes, until the rice becomes translucent.

Pour in the white wine and cook until it is absorbed by the rice.

Begin adding the vegetable broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.

After adding the third cup of broth, stir in the diced tomatoes and season with salt and pepper.

Continue adding the remaining broth, one cup at a time, until the rice is cooked al dente and the risotto is creamy.

In a separate small pan, heat a tablespoon of olive oil and add the bread crumbs. Cook until golden and crispy, about 3 minutes.

Remove the risotto from heat and stir in the Parmesan cheese. Season with additional salt and pepper if needed.

Serve the risotto in individual bowls, topped with the crispy bread crumbs and fresh basil leaves for garnish.