Season chicken breast and skin with salt and pepper.

Heat oil in a cast iron skillet or pan over medium heat, then sear chicken breast, skin side down, pressing down with a spatula to achieve an even sear. Cook until skin is golden and crispy, around eight minutes.

Reduce heat and flip chicken, then cook for another 10 minutes or until chicken is cooked through (internal temperature of 165 degrees Fahrenheit).

Heat non-dairy butter in a medium saucepan, then add shallots and a sprinkle of salt. Cook until soft and tender, about 20 minutes.

Add the cooked farro and sauté for 10 minutes, stirring frequently so everything gets a little toasted and crispy. Add three cups broth, fresh thyme, and a little more salt. Simmer, uncovered, over low heat, stirring every few minutes to help release the starches. Once the stock has reduced, add another two cups and stir again.

Stir every few minutes, adding more stock as needed. Let it simmer over low heat until the farro has a creamy consistency, about 30 minutes. Finish with a drizzle of truffle oil and stir through.

Remove from heat, leaving lid on to steam for about five minutes. When reheating, gently reheat in a 200 degrees Fahrenheit oven, adding a ladleful of chicken broth to make sure it doesn’t dry out. Drizzle with more truffle and stir through before serving.

Heat olive oil in a large skillet over medium heat. Add mushrooms, truffle oil, garlic, and salt. Sauté until desired doneness, four to six minutes.

Add all ingredients to a pot and simmer for 30 minutes until flavors are combined. Season with salt and pepper as needed.

Ladle risotto into the bowl, then top with sautéed mushrooms and sliced chicken breast. Roasted tomatoes are optional. Pour spicy broth around the exterior of the bowl. Finish with microgreens and Maldon salt.