- Preheat the oven to 180°C (350°F).
- Soak mushrooms in boiling water for 30 minutes.
- Cook chicken breasts for about 20 minutes or until thermometer indicates 77°C (170°F). Slice chicken and keep warm.
- Drain mushrooms and fry in a dry skillet until excess water evaporates.
- Add risotto and cook until nice and creamy, about 5 minutes.
- Serve risotto with chicken, and garnish with shaved Parmesan and fresh parsley.
Filter the mushroom soaking water and keep it for making vegetable broth.