Steps

Heat the oil and half the butter in a medium frying pan and sauté the leek for a few minutes. Sauté the chicken until just cooked through. Add the mushrooms and cook over a low heat for approximately 12 minutes.
Stir through the parsley and the garlic, season with salt and pepper and set aside.
Bring chicken stock to the boil in a saucepan, reduce heat and simmer gently.
Melt the remaining butter in a large saucepan and sauté the onion until soft but not coloured. Add the rice and stir well to coat in the oil. When the rice starts to stick to the bottom of the pan, ladle in the hot chicken stock, stirring constantly. Add another ladle of chicken stock when the liquid has been absorbed.
Repeat the process for 15-20 minutes, until all the stock has been absorbed, the mixture is creamy and the rice is firm to bite but not chalky.
Stir in the mushroom mixture and cook for a few minutes to heat through. Season to taste and serve the risotto with shaved parmesan and parsley.

Notes

Preparation: 20 minutes Cooking: 25 minutes