In a large skillet over medium heat, heat 3 tbsp. Colavita extra virgin olive oil. Add breadcrumbs and toast, stirring often until golden brown, 3 to 5 minutes. Remove to a heatproof bowl and reserve. Wipe pan clean.
Add 3 tbps. Olive oil in pan. Turn heat to medium-low. Add onion, stirring occasionally until the onion is soft and translucent, 7 to 8 minutes. Add garlic, cooking for 2 more minutes. Season with 1/2 tsp. salt.
Add rice and coat grains in olive oil and onion mixture. Cook, gently toasting for about 1 to 2 minutes. Season with 1/2 tsp. Salt.
Turn heat back to medium. Add 2 cups broth and bring to a simmer, stirring once in a while to extract starch and prevent sticking. You don’t have to stir constantly. Add 1 c. broth and repeat until rice is toothsome, 15 to 20 minutes. Add 1/2 c. more if rice is still al dente.
Stir in hot chili pepper spread and Gruyère. Sprinkle the top with reserved breadcrumbs.