Start by soaking the porcini in the white wine, cut the onion finely chopped, cut button mushrooms , peppers and chicken in a deiced size. Cook the onions to golden brown texture and add the arborio rice, start adding the chicken stock gradually and seasoning. In a separate pan sweat the chicken , peppers , button mushrooms and the chicken cubes. Mix all the cooked ingredients together as the rice should be cook to an Al dente stage. Finish with the fresh cream, Parmesan cheese and rucola on top.