Lemon and Arënkha Msc Risotto With Anchovy-Fried Crumbs

Anchovy-fried crumbs - put olive oil and oil from anchovies into a medium frying pan over moderate heat. Add the bread, chopped anchovies & chilli and stir constantly for 4-5 minutes until golden brown. Set aside.
Risotto - put olive oil in large frying pan over a lowish heat, add the onion and garlic and cook very slowly for about 15 mins without colouring, stirring occasionally. Heat stock in a pan over a low temperature. Add the rice to the onions, stir to coat with the oil, for about 1 min. Turn up heat a little and add white wine, stirring until evaporated. Add a ladleful of hot stock to the rice, stir & turn down to a simmer so the rice doesn’t cook too quickly on the outside. Continue adding ladlefuls of stock, stirring frequently, allowing the stock to be absorbed before adding the next. This will take 15-20 minutes. Check to see if the rice is cooked – it should still have some ‘bite’ to it. Remove from heat. Next, add lemon juice, Arënkha MSC, parsley, and, finally, beat in the butter and season well. Serve, sprinkled with the anchovy-fried crumbs.