Season and sear the chicken

• Pat the chicken legs dry and season generously with salt and pepper.
• Heat the olive oil in a frying pan and sear the chicken skin side down until golden and crisp.
• Turn and brown on the other side, then set aside.

Sauté the mushrooms

• In the same pan, brown the sliced mushrooms in the rendered fat until golden.
• Season lightly and set aside.

Start the risotto

• In a saucepan, soften the chopped onion in a little olive oil.
• Add the garlic and the risotto rice and toast until the grains are translucent at the edges.
• Pour in the white wine and let it evaporate.

Cook the risotto

• Add the hot chicken stock a ladle at a time, stirring, waiting for each addition to be absorbed.
• Stir in the mushrooms halfway through.
• Cook until the rice is creamy and al dente.

Finish the risotto

• Off the heat, stir in the cold butter and grated parmesan.
• Adjust the seasoning and loosen with a little stock if needed.

Finish the chicken and serve

• Return the chicken legs to the pan and cook through until the juices run clear.
• Serve the seared chicken leg on top of the mushroom risotto.