Bring 3 cups of water to a boil in a large pot. Add the dried assorted wild mushrooms, turn off the heat and allow to reconstitute for about 10 minutes. Remove mushrooms, chop and set aside. Strain the mushroom stock through a cheesecloth lined strainer to remove the grit. Add mushroom broth back to a clean pot and keep warm on low on the stove.
In a large saute pan with high sides, or a dutch oven, heat over medium heat, add EVOO and butter. Add shallot, garlic and cook for 1-2 minutes. Add arborio rice and stir to combine.
Add wine and reduce for 3-4 minutes until rice is almost dry and wine has been absorbed. Begin adding the mushroom stock to the risotto, one ladle at a time over medium low heat, stirring constantly with a wooden spoon until almost absorbed, then add another ladle of stock. Repeat for about 25 minutes. If you run out of the mushroom stock, add some chicken stock to the pot to keep warm and start using that.
Meanwhile, pat the chicken completely dry and season them with salt and pepper. Bring a grill plate to a medium high heat, add EVOO, add the chicken and cook 4-5 minutes per side. Reduce heat to medium and continue cooking the chicken for about 10 more minutes until cooked through. Remove and allow to rest at least 10 minutes under foil.
When risotto is just about finished, turn off the heat, add the mascarpone cheese and stir to combine. This will make it super creamy! Add chopped mushrroms back in. Slice the chicken on a bias and add to the top of the risotto.
Top with some crumbled goat cheese, fresh thyme and parsley, serve.