Tomato & anchovy risotto with crispy crumbs recipe | Good Food
Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping, from BBC Good Food.
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Cooking tools:
- Kitchen scale
- Saucepan
- Skillet
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Peeler
- Stove
- Mixing bowl
Ingredients
- 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 tomato
- 100g fresh white breadcrumb
- small handful basil leaves (optional)
- shaved parmesan to serve
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