Cream Risotto with Chestnuts and Mushrooms

Steps

1. 1
   Marinate the chicken breast with 1 tbsp white wine, 1 tsp sugar, and 1/4 tsp salt.
2. 2
   Soak dried shiitake mushrooms in water and drain; slice the king trumpet, enoki, shimeji, and wood ear fungus into appropriate sizes.
3. 3
   Finely mince the onion.
4. 4
   Sauté the minced onion in butter until translucent. Add all the mushrooms and stir-fry until lightly golden to develop their umami.
5. 5
   Pour in 100 ml white wine and allow the alcohol to evaporate, then add 100 ml shiitake broth.
6. 6
   Add 200g steamed rice and stir well. Pour in 80 ml heavy cream and stir until creamy and combined.
7. 7
   Season with 1/2 tsp soy sauce and adjust salt and black pepper to taste.
8. 8
   Add the marinated chicken breast to the risotto and cook until the chicken is fully cooked through.
9. 9
   Transfer the risotto to a serving bowl and sprinkle with 2 tbsp Parmesan cheese.
10. 10
    Top with 1–2 roasted chestnuts and a sprig of parsley for garnish, then serve.