Peel and finely dice the onion. Wash and roughly chop the chervil. Grate the parmesan. Cut the shiitake mushrooms into slices. Juice the half lemon.
Cook the mushrooms in a pan of boiling water and then add the smoked sea salt. Cover and leave to infuse for 30 minutes.
Cut the foie gras into 1cm by 4cm slices and season with salt and pepper. Remove the skin from the chicken breasts, cut in half lengthways and flatten gently. Season with salt and pepper. Place a slice of foie gras on to each piece of chicken, roll the chicken around the foie gras and wrap in clingfilm.
Bring a pan of water to the boil and then place the chicken in the pan, making sure that the rolls are completely immersed (place a plate on top if necessary). Bring the water back to the boil, cover and then lower the heat and poach the chicken for 15 minutes.
Heat a saucepan and add a drizzle of olive oil. Sweat the onions with a pinch of salt and then add the rice. Stir the rice to coat in oil. Once the rice is translucent, deglaze with the white wine. Once all the wine has evaporated or been absorbed, add a ladleful of the mushrooms and cooking stock to the pan. Stir and then allow the liquid to be absorbed before adding another ladleful. Repeat until all the liquid has been absorbed (usually 15-17 minutes). Once the rice is cooked, add the grated parmesan and mix well.
Peel the white mushrooms and thinly slice. Season with salt, pepper and lemon juice.
Remove the chicken and foie gras rolls from the pan and take off the cling film. Cut the rolls into thick slices.
Serve the risotto in the base of deep plates or soup bowls. Arrange the chicken slices around the edge of the dish and finish with a handful of mushroom salad in the centre. Garnish with the chopped chervil and serve immediately.
«To save time, feel free to use 3 large chicken breasts for 6 people - just cut into enough slices for everyone!»