I don't really have a recipe for the risotto sorry, I totally wing it normally. I have shelves full of cookery books and never use them.
If it helps though this is basically how I make it, you'll have to estimate the amounts but this is for four of us and we usually have enough for seconds/leftovers.
Finely chop an onion and a trimmed leek, sauté until soft, add a knob of butter then add the chicken (I use one breast per two people) and a clove or two of garlic and season (less salt than pepper as the stock adds more salt). Then add arborio rice (75g per person, the only thing I measure or it would be ridiculous, I can never estimate rice correctly.)
Once the rice is starting to go translucent, I add a glass of wine, let it absorb then add chicken stock, a ladle at a time and let it absorb before adding more. I taste it regularly and add more seasoning if I think it needs it. I use a litre of stock but don't always use it all, once the rice is soft and cooked then I stop. Add a decent handful of freshly grated Parmesan, stir through then serve.
I use the same basic idea for any risotto, I also love making it with mixed wild mushrooms and I add a tiny drizzle of truffle oil before serving. Or with something like prawns then add them close to the end of cooking so they don't overcook.