Advertisement feature

Risotto bolognese

Serves  4  
Prep  15 mins  Cook  45 mins

Spag bol meets risotto in this hearty, warming dish – truly a match made in heaven!

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.

  •   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

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.