In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Next, add the minced garlic and sauté for an additional minute.

Stir in the Arborio rice, coating each grain with the oil, onions, and garlic. Let it toast for about 1-2 minutes.

Mix in the crushed tomatoes along with a generous pinch of salt and pepper.

Gradually add the vegetable broth, one ladle at a time, stirring continuously until absorbed. This usually takes about 20 minutes.

Once the rice is al dente, stir in the heavy cream and Parmesan cheese until fully melted and incorporated.

In a small pan, toast the bread crumbs over medium heat until they turn golden brown, stirring to avoid burning.

Mix in a pinch of minced garlic if desired, and then set aside.

Serve the risotto hot, garnished with crispy garlic crumbs and a sprinkle of chopped parsley.