Preheat your oven to 200°C. Put the chicken stock paste, mushroom broth paste and water for the stock (see ingredients for amount) in a saucepan on medium heat. Bring to a simmer, stir to combine, then reduce the heat to low (you want to keep your stock warm). Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the shiitake and chestnut mushrooms. Roughly chop the parsley (stalks and all).

Lay 2 slices of Serrano ham overlapping lengthways on a board. Place a chicken breast horizontally across the middle, then wrap the ham around the chicken to enclose it. Repeat with the remaining chicken and ham, then place them seam-side down on a lightly oiled baking tray. Roast the chicken on the top shelf of your oven for 23-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

Meanwhile, heat a drizzle of oil in another large saucepan on medium heat. Add the onion and all the mushrooms. Cook, stirring, until the onion is soft, 5-6 mins. Add the garlic and cook for 1 min more. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in a ladle of your risotto stock. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: If you've run out of stock before the risotto is cooked, just add a splash of water and keep cooking. While the risotto cooks, pour the olive oil (see ingredients for amount) into a small bowl and add the parsley. Set aside.

When the chicken is cooked through, remove from the oven and leave to rest on the baking tray for a few mins covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle. When the risotto is ready, stir in the hard Italian style cheese and a knob of butter (if you have any). Add salt and pepper to taste.

Cut each chicken breast into six slices. Spoon the mushroom risotto into deep bowls and top with the rocket leaves. Sit the chicken on top and finish with a drizzle of the parsley oil. Enjoy!