Risotto bolognese

1 HOUR | SERVES 4 | EASY

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.