Tear the French bread and set aside. Heat 3 tbsps extra virgin olive oil in a deep non stick pan. Add onion and half the garlic and sauté.
Slice mushrooms and add, mix and continue to sauté. Heat the remaining oil in another non stick pan, add chicken and sauté.
Add salt, ¼ tsp red chilli powder, ¼ tsp crushed red chillies, ¼ cup white wine and mix. Cook till done. Add rice to the first pan and sauté.
Add the remaining white wine and let it get absorbed. Add stock and cook till it gets absorbed.
Grind bread with remaining garlic, remaining red chilli powder, remaining crushed red chillies, fresh red chillies to make crumbs. Transfer this into a bowl and set aside.
Heat the remaining oil in a third non stick pan. Add cream to the rice and mix. Slice parmesan cheese, add and mix well.
Add bread crumbs to the third pan and toss. To serve put the risotto in two separate bowls.
Put the chicken over the rice in one bowl. Over that put half the bread crumbs. Over the rice in the other bowl put only the bread crumbs.
With a peeler peel some shavings of parmesan cheese and garnish both the bowls with it.