Mushroom and Chicken Risotto

Preheat the oven to 180 °C and line a baking sheet with parchment paper.

Season the chicken with salt and pepper. Heat oil in a large pan and sear the meat over medium heat for about 2 minutes on each side. Then transfer it to the baking sheet, bake for 15–20 minutes at 180 °C, and then slice into thinner pieces.

Meanwhile, put the mushrooms into the same pot where the chicken was seared, season with salt, add garlic, and sauté over medium to high heat for 4–5 minutes, until the mushrooms release water due to the salt and soften. Then transfer them to a bowl and set aside.