Tomato anchovy risotto with crispy crumbs

Ingredients

• 6 anchovy fillets in olive oil, drained, oil reserved
• 1 small red onion, chopped
• 2 garlic clove, 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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