Faranaci (Risotto with Chicken and Mushrooms)

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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