Get your chicken broth on the stove and let it start to heat up. I use Jameson's soup base to make mine but canned will work as well. Quarter your Morrells, put them in a bowl and cover with water. You have to really clean these mushrooms so let them soak for about 10 miuntes, then take them out of the water and drain on a paper towl. Cut up your chicken breast into bite sized pieces and season with salt and pepper, dice the onion, and mince the garlic. Get you skillet hot and add a bit of olive oil, then the chicken pieces. Brown the chicken then add the onion and mushrooms and let them cook for about eight minutes, then add the garlic and the rice to the skillet. Let the rice cook without liquid for about 2 minutes then add the wine. Turn the heat down to medium and add the broth two ladles full at a time, stir gently and just let it simer until almost all of the liquid has been absored by the rice, then add two more ladles of the brothand stir. Contnue to do this until you have used all of the liquid. When the final ladle of liquid is almost completly absorbed add the the parmesan cheese and stir to incorporate. Serve with garlic bread and a nice salad.