Nutrition: per serving
Put the oil in a large frying pan over a medium heat. Add the anchovies and use a wooden spoon to break them up. Tip in the breadcrumbs, stirring for 5 mins until golden. Add the lemon zest, stir to combine, then transfer to a bowl.
Put ½ the butter in a large, deep pan over a medium heat. Once melted, cook the leeks for 15 mins, stirring occasionally, until soft. Add the garlic and cook for another minute, then stir in the rice and toast in the pan for 2-3 mins.
Pour in the wine and let it simmer until absorbed into the rice. Begin adding the stock, a ladle at a time, and cook for about 25 mins, stirring, until the liquid has been absorbed. Stir in the remaining butter and parmesan so it melts into the rice, followed by the cream. Season well with black pepper, then divide between serving bowls. Stir the parsley into the anchovy breadcrumbs and scatter over the risotto to serve.
