Bolognese Risotto Recipe | olivemagazine

Ingredients

• 300g minced beef
• 200g chestnut mushrooms quartered
• 15g dried porcini mushrooms
• 750ml beef stock hot
• 2 tbsp olive oil
• 1 onion finely chopped
• 1 clove garlic finely chopped
• 200g arborio rice
• 200ml passata
• 1 tbsp tomato purée
• a few dashes Worcestershire sauce
• 1 tsp celery salt
• 1 tsp dried oregano
• 2 balls mozzarella diced
• 30g parmesan finely grated