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.