1.Heat oil in a large saucepan on high. Cook chicken for 3-4 minutes until browned. Set aside.
2.Melt butter in same pan on high. Sauté mushrooms, corn kernels, onion and garlic for 3-4 minutes until tender. Add rice and cook, stirring, for a minute to coat.
3.Bring stock and water to boil in a medium pan. Add hot stock mixture to rice, 1 cup at a time, stirring, until all liquid has been absorbed and rice is tender (about 20 minutes).
4.Stir in chicken. Remove from heat and stir in cream, parmesan and herbs. Season to taste. Serve risotto with crusty bread.
Add some chopped bacon or prosciutto to the mix for extra flavour.Note