Risotto bolog­nese


Olive - - EAT -

Napolina olive oil 1 tbsp

pancetta cubes 130g

beef mince 500g

onion 1, finely chopped

cel­ery sticks 2, finely chopped

gar­lic 2 cloves, crushed

ar­bo­rio rice 200g

beef stock 800ml

Napolina pas­sata 400g

Napolina green pesto 3 tbsp

moz­zarella 1 ball, roughly torn

parme­san 3 tbsp of finely grated

Napolina Ex­tra Virgin Olive Oil 1 tbsp

• Heat the Napolina olive oil in a large oven­proof pan and cook the pancetta un­til crispy, then add the mince and cook for 4-5 min­utes or un­til browned. Re­move from the pan with a slot­ted spoon.

• Add the onion and cel­ery to the pan and cook for 5 min­utes or un­til soft­ened. Stir in the gar­lic and the risotto rice and cook for 1-2 min­utes. Com­bine the hot stock with 200ml 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.

• Stir the cooked mince, 2 tbsp of the Napolina green pesto and the re­main­ing Napolina pas­sata through the risotto. Warm ev­ery­thing through be­fore tak­ing off the heat and top­ping with the moz­zarella and parme­san. Grill for 2-3 min­utes or un­til the cheese is golden and bub­bly. Mix the rest of the Napolina pesto and Napolina Ex­tra Virgin Olive Oil, and driz­zle over the top to serve.

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