In a saucepan, soften the onion and garlic in the oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Deglaze with the mead and cook over medium heat, stirring frequently until the liquid has completely been absorbed.
Add the hot broth, about 250 ml (1 cup) at a time, stirring constantly until the liquid has been absorbed between each addition.
After about 20 minutes, the rice should be al dente. Add the broccoli purée, cheese and stir until the mixture is hot and the cheese has melted. Adjust the seasoning. Keep warm.
Meanwhile, in large skillet over high heat, brown the chicken and mushrooms in the oil for about 5 minutes. Season with salt and pepper. Add the broth and mustard. Reduce until almost dry. Add the parsley. Adjust the seasoning.
Divide the risotto among four bowls and top with the chicken fricassée.