Risotto bolognese

Ingredients

• •  1 tbsp Napolina Olive Oil
• •  130g pancetta cubes
• •  500g beef mince
• •  1 onion, finely chopped
• •  2 celery sticks, finely chopped
• •  2 garlic cloves, crushed
• •  200g risotto rice, such as arborio
• •  800ml beef stock
• •  400g Napolina Passata
• •  3 tbsp Napolina Green Pesto
• •  1 ball mozzarella, roughly torn
• •  3 tbsp grated parmesan
• •  1 tbsp Napolina Extra Virgin Olive Oil

Method

1.  Heat the Napolina Olive Oil in a large pan and cook the pancetta until crispy, then add the mince and cook for 4-5 mins. Once the mince is browned, remove from the pan with a slotted spoon and set aside.

2.  Add the onion and celery to the pan and cook for 5 mins to soften. Stir in the garlic and the risotto rice and cook for 1-2 mins. Combine the hot stock with 200g of the Napolina Passata and stir this into the rice, one ladleful at a time, stirring well between each addition until all the stock is used up and the rice is almost tender.

3.  Return the meat to the pan with 2 tbsp of the Napolina Green Pesto and the remaining passata. Warm everything through before taking off the heat and topping with the mozzarella and parmesan. Grill for 2-3 mins, until the cheese is golden and bubbly. Mix the rest of the pesto and Napolina Extra Virgin Olive Oil, and drizzle over the top to serve.