Ultimate Chicken, Bacon and Chestnut Mushroom Risotto

Pour the boiling water for the stock (see ingredients for amount) into a measuring jug.
Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once the pan is hot, add the bacon lardons and stir-fry until golden, 2-3 mins. Add the leek and mushrooms, then stir-fry until browned, 4-5 mins.
Add the remaining garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Add half the cider vinegar, stir together and allow the vinegar to evaporate, 30 secs. Stir in the boiled water and chicken stock paste, then stir well to combine.
Bring to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once cooked, transfer to a board and leave to rest for a couple of mins.

While everything cooks, halve the tomatoes.
Pour the olive oil for the dressing (see ingredients for amount) and remaining cider vinegar into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then set the dressing aside.
Just before serving, pop the pea shoots and tomatoes into the dressing bowl and toss to coat.