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Method

1. Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate.

2. Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring.

3. Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half.

4. Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite.

5. Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock. (Add a splash more just-boiled water if your risotto is looking dry.)

6. Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using.