Oh, this was good. It's a regular mushroom risotto, made with ordinary button mushrooms, and some dried (and re-constituted in warm water) funnel chanterelles. On top is a boneless chicken thigh, wrapped with prosciutto de parma. I browned that in a hot pan, then added a little apple cider and let it braise until the chicken was cooked. I finished off with a spoonful of cream, and let it reduce into the gorgeous caramelly syrup you can see on top of the chicken.