Start this recipe by preparing the chicken. Arrange 3 slices of mozzarella on the top of each chicken breast and cover with the basil leaves. Wrap up each chicken breast tightly in 3 slices of Parma ham and place on a baking tray. Cook the chicken breasts in the oven at 200`c, for 20-25 minutes. Meanwhile, melt the butter in a thick bottomed pan and soften the chopped shallot, garlic, celery and thyme for a few minutes. Stir in the Arborio rice and glaze for a couple of minutes until it becomes translucent around the edges. Pour in the white wine and reduce for a further minute. Season well with salt and pepper before gradually pouring in the hot vegetable stock, stirring well after each addition. A few minutes before the rice is cooked through, add the diced zucchini to the pan and mix well. In total, the Arborio rice should take roughly 18-20 minutes to cook, by which time the rice will be cooked and plump. Remove from pan off the heat and stir in the parsley and the grated cheese. Spoon the risotto immediately into the bottom of 2 deep plates with the Parma ham and mozzarella chicken served on top. Drizzle a little basil oil around the plate and serve immediately.