Steps

Heat 2 tablespoons olive oil in a large saucepan over a high heat. Add alborio rice and cook for 1-2 minutes, stirring continuously. Add verjuice, cook, stirring continuously, until liquid is absorbed. Stir in stock, ½ cup at a time, stirring, until liquid has been absorbed between each addition. Remove from heat.
Meanwhile, heat butter and remaining olive oil in a medium frying pan over a high heat. Add garlic, onion and chilli flakes and sauté until onion is translucent
Add chicken and panfry for 3-4 minutes. Add button and swiss brown mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are soft.
Transfer chicken mixture and parmesan to rice and mix well to combine. Season with salt and pepper to taste.
To serve, place spoonfuls of risotto into serving dishes and garnish with parsley

Junior MasterChef Australia