Boil rice in salted water for five minutes, drain, and spread on a lightly oiled tray.
Cool the rice slightly, cover with cling film, and set aside.
Bring stock to a boil in a pan then reduce to a low simmer.
Soften chopped shallots in olive oil over medium heat for 3-4 minutes.
Add the part-cooked rice to the shallots and stir frequently for two minutes.
Pour in white wine and simmer until liquid has almost entirely reduced.
Add 200ml of stock and stir occasionally until fully absorbed.
Add another 200ml of stock and stir until absorbed.
Add remaining stock and cook until rice is al dente.
Remove from heat and stir in the smoked chicken and spring onions.
Incorporate mascarpone, parmesan, and butter, then season to taste.
Serve in warmed bowls with a drizzle of olive oil and chopped parsley.