Peel and finely dice the shallots and garlic. Cut the leek onto small dice.
Wash the mushrooms if necessary and slice.
Bring the stock to the boil.
Heat a wide saucepan to hot, add a knob of butter and sweat the shallot until transparent.Add the diced leek and cook for a further 3 minutes.Add the diced garlic and then add the risotto rice and stir well to coat the rice in butter. Once the rice is transparent, add the white wine. Once the wine has been absorbed, add a ladleful of stock, stirring all the time. Allow the water to be absorbed before adding another ladleful - repeat until the rice is cooked to 'al dente'. Finish with the grated parmesan, a dollop of the 'I cant believe its not butter', the mustard and a small spoon of Bovril. Check the seasoning and adjust if necessary.
Whilst the risotto is cooking, fry the mushrooms in a little olive oil and add to the risotto once it is cooked.
To cook the steak: Heat a frying pan or griddle until hot. Season the steaks by crumbling the stock cube into a bowl with a little olive oil. Rub this onto the steak and then cook in a hot pan for 2 minutes on each side. Allow to rest before serving.
«This dish will also work with any white fish or salmon. »