Heat 1 tbsp each of oil and butter in a large saucepan, add the chicken and a pinch of salt and pepper and cook for around 7-10mins until cooked, remove and set aside.
In the same pan, add the mushrooms and cook for around 5mins, add extra oil or butter if needed, removed and set aside.
Stir in the remaining butter (or a bit extra if used with the mushrooms) and add the onions and cook gently for 3mins until the onions start to soften. Add the garlic and stir for around 30 seconds.
Stir in the rice and cook for 1 min. Add the wine, stir and leave to simmer until the rice has absorbed all the wine.
Turn the heat down and start adding the stock a ladleful at a time, stirring constantly until the liquid has absorbed and repeat until all the chicken stock has been added, simmer until it becomes thick and the risotto is al dente.
Add the mushrooms and chicken back into the rice and cook for another 5 mins.
Stir in half of the cheese with parsley and a pinch of salt and pepper.
Serve immediately with the remaining cheese and parsley sprinkled on top.
