Chicken and Garlic Mushroom Risotto

melt 30g butter & add onions and sweat for 10 mins. Add mushrooms & cook until beginning to soften. add garlic and cook until liquid has evaporated. add 30g butter and melt. add rice & cook & stir for 1 minute. add wine and bring to boil cook until absorbed (3 mins) and reduce heat & stir continuously. start adding stock a little at a time allowing stock to be absorbed & keep stirring. season. keep adding stock until rice is cooked but al dente (30 mins). add chicken and continue to cook until hot (3 mins). stir in remaining butter and half the parsley. season with salt & pepper. serve & garnish with parmesan & the remaining parsley.