Chicken and Mushroom risotto

We went to Italy a few years back and apart from doing a research on the places to visit there, I also made along a list of food I wanted to try , when I am there....Risotto was one of the dish, almost on top of the list.....I had it in one of the restaurants and liked it so much that I got a big of Arborio rice with me on my return....After coming back, I made risotto from one of the recipes on the internet and it was almost close to the one I ate back in Italy....I don't remember the source of this recipe , but it tasted wonderful....I have been making it exactly the same way since then....So here is the recipe...

All you need is

Arborio rice-1 cup
Olive oil- 3 tbsp
Chicken breast-2
Onion-1 ( small and chopped )
Mushroom-8 oz ( chopped )
Garlic-2 pods ( crushed )
White wine-1cup ( I used Chardonnay )
Chicken stock- 3cups
Salt to taste
Pepper powder-1\4 tsp
Parmesan cheese-1\2 cup

Method of preparation

Cut chicken breast into small pieces
Add olive oil in a pan and when the oil is hot, add the chicken pieces, salt and pepper
Fry chicken till light brown on high heat ( 4-5 minutes )
Add onion and garlic and fry again for 3-4 minutes on medium heat
Add mushroom and rice
Lower the heat to medium low
Add wine to the pan and cook till rice has absorbed all the wine
Now add half cup of stock to the pan
Cover and cook till the rice has absorbed all the stock
Again add half cup of stock and cook till rice has absorbed all the stock
Keep repeating this process till the mixture is creamy and the rice is cooked
Add Parmesan cheese and stir till the cheese melts
Serve hot