Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice.
Peel and grate the garlic (or use a garlic press).

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 mushrooms. Cook until softened, 4-6 mins, then add the 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 bacon and veg pan, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Add the cider vinegar, stir together, then allow it to evaporate, about 30 secs.

Stir a ladle of your stock into the rice pan. 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, a knob of butter (if you have any) and three quarters of the hard Italian style cheese. Season to taste with salt and pepper.

When ready, serve your mushroom and bacon risotto in deep bowls with the remaining cheese sprinkled on top. Enjoy!