Roast Chicken and Mushroom Risotto from Fournou's Ovens

1 6 oz chicken breast, trimmed and marinated in rosemary and olive oil
1 cup Arborio rice, blanched
4 oz. Chicken stock (or canned chicken broth)
3 tbl. Shiitake mushrooms, sliced and sautéed
1 tbl. Whole butter
1 tbl. Parmesan cheese
1 tbl. Mascarpone cheese
1 tbl. Roasted shallots
2 oz Roasted shallot broth
1 tsp. Parsley, chopped

Method:

Sear chicken on both sides and finish off the oven.

In a sauté pan, put rice, chicken stock, salt and pepper. Simmer until risotto is already cooked through, about 5 minutes.

Check the risotto for desired doneness. Finish by mixing in the butter and Parmesan cheese.

Place risotto in the middle of a large soup plate. Surround risotto with blanched peas, top risotto with chicken that is sliced five times on the bias.

Put a mound of shallots on top of the chicken and a quenelle of Mascarpone. Finish by surrounding with broth and parsley.