Stovetop Bacon, Mushroom and White Wine Risotto

Boil a full kettle. Pour the boiled water for the stock (see pantry for amount) into a large measuring jug or pan. Stir in the white wine stock paste - this is your risotto stock.

Meanwhile, heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.

If you prefer oven-baking your risotto, preheat your oven to 220°C/200°C fan/gas mark 7. Use an ovenproof pan and 2p: 600ml, 3p: 900ml, 4p: 1200ml of boiled water.

Once hot, add the bacon lardons, leek and mushrooms to the pan. Cook until the veg has softened and browned, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the garlic and fry until fragrant, 1 min more.

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. 

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.

Once cooked, remove the risotto from the heat.

When the risotto is cooked, stir through the peas, hard Italian style cheese and a knob of butter (if you have any). 

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.