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.