Preheat your oven to 200°C. Put the chicken stock paste and water (see ingredients for amount) in a saucepan on medium heat. Bring to a simmer, stir to dissolve the stock, then reduce the heat to low (you want to keep your stock warm). Halve, peel and chop the shallot 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 the slices of Serrano ham lengthways on a board. Place the chicken horizontally across the middle. Wrap the ham around the chicken to enclose it (2 slices of ham per chicken breast). Place them seam-side down on a lightly oiled baking tray. Repeat with the remaining chicken and ham. Roast the chicken on the top shelf of your oven for 23-25 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Meanwhile, heat a glug of oil in another large saucepan on medium heat. Add the shallot and mushrooms. Cook, stirring, until the shallot is soft, 5-6 mins. Add the garlic and cook for 1 minute more. Pour in the risotto rice and stir, making sure the rice is coated, cook for 1 minute. Add a ladleful of the stock and stir. Once the rice has absorbed the stock, add another ladleful and repeat.

Continue adding ladlefuls of stock, stirring regularly until it has all been absorbed by the rice. This should take 20-25 mins. TIP: Let the rice absorb each ladleful of stock before adding the next. In between stints of stirring, pour the olive oil (see ingredients for amount) into a small bowl and add the parsley.

When the chicken is cooked through, remove from the oven, leave to rest on the baking tray for a few minutes covered in foil. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. If you've run out of stock before the risotto is cooked, just add a splash of water and keep cooking. When the risotto is ready, stir in the hard Italian style cheese and butter. 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 of the rocket and finish with a drizzle of the parsley oil. Buon appetito!