Heat the oil in a large heavy-based frying pan. Add the onion, garlic, carrot, celery and bay leaf and fry until the onions are softened but not brown.
Add the minced beef to the pan and continue to fry until it is evenly browned.
Add the risotto rice and wine and combine well. Cook over a high heat until the wine has been absorbed, stirring constantly.
Add the stock and boiling water, a ladleful at a time, until the liquid is absorbed, which should take about 20 minutes. Add more boiling water if required.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.