Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Quarter the chestnut mushrooms. Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve the lemon. Slice the bacon rashers into pieces roughly 1cm wide.

Boil the water (amount specified in the ingredient list) in a medium saucepan over high heat and stir in the chicken stock pot. When it's dissolved reduce the heat to low, just enough to keep the stock hot.

Put a wide-bottomed, ovenproof saucepan on medium-high heat and add a glug of oil. Add the onion and bacon. Cook until the onion is soft and the bacon nicely browned, 5-7 mins.

Add the mushrooms. Cook for another 3 mins. Add the garlic and cook until fragrant, 1 minute. Stir in the arborio rice and add the white wine vinegar, allowing it to evaporate completely before adding the stock. Reduce the heat to low, cover the pan with a lid or seal it with foil. Pop the pan on the top shelf of your oven. Bake for 25 mins.

When 25 mins is up, remove the risotto from your oven and leave it to cool for 5 mins. Meanwhile, make the salad! In a large bowl, mix the lemon juice with the honey and olive oil (amount specified in the ingredient list). Season with a pinch of salt and a grind of black pepper. Add the baby leaf mix and toss to dress the leaves.

Take the lid off the risotto and stir in the butter and half of the hard Italian cheese. Add a squeeze of lemon juice and the tarragon. Taste to make sure you are happy with the seasoning - add some salt and black pepper if necessary. Serve the risotto in deep bowls with some salad on top and a final sprinkling of cheese.