Mushroom Risotto

Pour the water for the stock (see ingredients for amount) into a saucepan. Add the vegetable stock paste, then bring to the boil and stir to combine. Lower the heat - you want to just keep the stock warm. Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the bacon lardons, leek and mushroom. Cook until softened 4-6 mins. Add the garlic and cook for 1 min. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly.

Add the risotto rice to the pan with the bacon and veg, and cook over medium-low heat until the edges of the rice are translucent, 2-3 mins, stirring occasionally. Add the cider vinegar, stir together and allow it to evaporate, about 30 seconds.

Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Once cooked, remove the risotto from the heat. Stir in the peas, some butter (if you have any) and three quarters of the hard Italian style cheese. Season to taste with salt and pepper.