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Risotto Bolognese

Risotto Bolognese

For the love of Italian food
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
Napolina green pesto

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 Napolina 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 Napolina 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 Napolina 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 Napolina pesto and Napolina Extra Virgin olive oil, and drizzle over the top to serve.
Napolina green pesto
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