1 roaster chicken
1/2 cup olive oil, divided
1 cup dry white wine
1 medium onion, chopped fine
4 cloves garlic, chopped
3 cups uncooked Vialone nanno rice
2 cups mushroom stock
6 cups chicken stock
Salt and pepper to taste
4 ounces fresh wild and cultivated mushrooms, coarsely chopped
Fresh sage leaves
3 tablespoons sweet butter
1/3 cup grated Parmigiano-Reggiano
10 sprigs Italian parsley, leaves only, chopped