Instructions

1. In a saucepan, dissolve the chicken bouillon cubes in the liter of water. Place the saucepan over high heat and bring to a boil. Once boiling, reduce the heat to low and let the broth simmer to keep it hot. 2. Peel and finely chop the shallot. Melt the butter in a second saucepan over medium heat. Sauté the chopped shallot for 2 minutes until golden. 3. Add the Arborio rice, then cook for about 3 minutes, stirring well, until it becomes translucent. Pour a ladle of chicken broth into the saucepan, then cook, stirring occasionally, until the broth is completely evaporated. 4. Once evaporated, add another ladle of broth and wait for it to be absorbed again. Repeat the process several times, gradually adding ladles of broth to the risotto until it is cooked. 5. Meanwhile, cut the chicken fillets into pieces. Clean, remove the earthy stems, and slice the mushrooms. 6. Heat a non-stick pan over high heat. Sauté the chicken pieces for about 10 minutes, stirring well, until they are grilled. Add the mushroom slices, then continue cooking for about 5 minutes until the slices have released all their water. 7. Sprinkle with fresh chopped parsley and mix well, then remove from heat. 8. When the risotto is cooked, add the chicken and mushroom mixture. Season with salt and pepper to taste, then stir well. Add the liquid fresh cream, then let it heat for a few more minutes over low heat. 9. Serve this chicken and mushroom risotto hot in deep plates.