Peel the shallots and chop finely and sauté in butter with a little bit of oil to prevent the butter from burning.
Add the risotto rice and sauté. Add the white wine; stir well until the rice has absorbed the wine. Add the some stock by small quantities until the rice is cooked. Season; add Parmesan cheese and hazelnut oil.
Cook the chicken breasts in olive oil, then turn and add shiitake mushrooms. Remove the breats from the pan and keep warm in the oven. Remove shiitake mushrooms from the pan; deglaze the drippings with broth and leave to reduce by half. Add a bit of butter and VOM FASS Date Balsam Vinegar.
Serve the risotto centred on plate, cut the breasts in slices, add the mushrooms, drizzle with sauce, serve, sprinkle with chopped hazelnuts and garnished with herbs. Serve with salad leaves (optional).