Saute chicken olive oil on high heat. Season with salt and pepper. Remove chicken into a bowl once browned and almost cooked through.
Saute mushrooms with garlic on medium-high heat until caramelised and nutty. Remove mushrooms and set aside.
Sweat leeks with the olive oil and minced garlic until soft. About 5 minutes. Then, add arborio rice.
Lightly toast the rice by constantly stirring on medium heat for 1 minute.
Add 1 cup of hot stock into the pan, stir constantly on low heat until the stock has been fully absorbed. Repeat until all stock has been absorbed.
By now, the risotto should be creamy and soft on the outside yet slightly firm on the inside.
Stir browned chicken into the risotto, including its juices (flavour!). Continue to stir the risotto until chicken is cooked through, taste and adjust for seasoning.