Season both sides of the chicken tenders with salt and pepper.
Fill a pan with 3 tbsp of olive oil and bring to medium high heat. Cook both sides the chicken just until fully cooked. Remove the chicken and let it cool. Once it's cooled, cut it into cubes.
In the same pan, add the sliced mushrooms and stir until thoroughly cooked.
In a heavy-bottomed pot, add 2 tbsp of olive oil, minced garlic, and chopped shallots. Stir over medium heat until the shallots are translucent and cooked.
Add in the Arborio rice and stir for about 3 minutes over medium-high heat. Then add the dry sherry.
Add the chicken broth, about 2 cups at a time letting the rice absorb the chicken broth each time.
Once the rice is fully cooked, add the cubed chicken and sautéed mushrooms. Then add 1-2 tsp of salt and 1/4 tsp black pepper. Start off with 1 tsp of salt, and keep adding according to your liking.
Cook the rice for another 2 minutes, then stir in the heavy cream and Parmesan cheese.
Add the broth slowly- Add the chicken broth about 2 cups at a time, letting the rice absorb it each time to avoid gluey lumps. Also, keep the broth warm as the cold broth will lower the temp of the risotto suddenly.