Preheat the oven to 350 °F.

To marinate chicken, place olive oil, the juice of one lemon, and black garlic pepper seasoning into a storage sized zip bag and mix well to combine. Add in the chicken and mix/shake well to coat the chicken, marinating in the fridge for 30 minutes to an hour.

Wash shallots and mushrooms, and pre-measure out the rice in preparation to make the risotto!

Place chicken (keeping reserved marinade) on a baking sheet lined with parchment paper. Drizzle the remaining marinade over the chicken to impart flavor! Sprinkle a shake or two of the black garlic seasoning over the top as well and bake for 20-25 minutes (or until chicken is no longer pink in the center of the thickest piece and its juices run clear).

In a sauce pot over medium heat, add 3 cups of chicken stock to begin to warm up.

While the chicken is roasting, chop up button mushrooms, shallots, and cloves of black garlic. Divide the shallots in half, and on high heat in a large sauté pan, cook ¼ cup shallots, a drizzle of olive oil, and 1 tbs of butter, continually stirring to make sure not to burn the shallots. After a couple of minutes, add the rice and continue stirring until lightly toasted, about 3-4 minutes.

Turn the heat down to medium and start adding stock to the rice a couple of ladles at a time, stirring continuously, waiting until almost all the liquid has been absorbed before adding more.

When half the stock has been incorporated, add the mushrooms and all but ½ tbs of black garlic. Continue adding the stock into the risotto, and when almost all the stock has been absorbed, add the parm and goat cheese!

To finish the risotto, in a separate pan, sauté the remaining black garlic and shallots in a little olive oil for 3-4 minutes until aromatic, then stir into the risotto. Finish with more parmesan on top and plate up with the chicken!