Mushroom risotto with grilled chicken

1. Blanch the mushrooms in 50 cl of salted water for 5 minutes. Drain and keep the stock.

2. In a skillet or large saucepan, sauté the chopped onion, garlic and parsley with 2 tablespoons of heavy cream.

3. Add the rice, mushrooms, remaining cream and mascarpone. Then cover with broth. Salt and pepper. Continue cooking for 45 minutes, covered and over medium heat until the rice is creamy. Off the heat, stir in the grated parmesan cheese. Mix and serve risotto hot.

4. In a skillet, add olive oil and place the chicken. Stir regularly until golden colour. Add salt and pepper.

Photo credit: Nicolas DIAS