250g/9oz chestnut mushrooms, quartered
2 garlic cloves, crushed
1 brown onion, finely chopped
freshly chopped parsley, to serve (optional)
950ml/32fl oz hot chicken stock (fresh or made from 1½ chicken stock cubes)
250g/9oz risotto rice, such as carnaroli or arborio
1 bay leaf
salt and freshly ground black pepper
2 tbsp olive oil
50²µ/1¾´Ç³ú butter
75²µ/2¾´Ç³ú Parmesan, finely grated
350–400g/12–14oz skinless chicken breast fillets, cut into roughly 2cm/¾in chunks
150ml/5fl oz dry white wine