Mascarpone Saffron Risotto with Mushrooms and Ragout of Chicken Thighs

I made this entirely of ingredients I had on hand without any planning. The chicken can be made ahead of time, even 2-3 days. My friend got me a good deal on Saffron and this is the result of experimentation. My portions usually include enough to feed all of us, plus leftovers for lunches, if they seem huge.
 
Chicken:
12 bone in chicken thighs, skin on
2 onions, halved and sliced
1 can diced tomatoes
1 can stewed tomatoes
2 cloves garlic, sliced
salt
pepper
chicken stock

You can really do this two ways, the best way is to cook the onions in a pan for 3-5 minutes, set aside and then brown the chicken, seasoned with salt and pepper. Working in batches it takes about 4 minutes per side, and then they can be transferred into  a roasting pan with a lid or a crock pot. You should also de-glaze the pan with a bit of chicken stock or white wine and add it to the pot but if you are low on time, there is a second method: Throw everything into the crock pot and cook on high for 7 hours. The first way tastes better, but the second was is great if you are short on time. When the chicken is in the pot or pan, add tomatoes, garlic and enough reserved broth to fill it up about 1/2 to 2/3 of the way. You can braise it in the oven on 325 until it is tender or cook it in the crock pot on low or high until it shreds easily. Allow it to cool once it is tender, strain tomatoes and onions, set aside liquid. Shred chicken, adding tomatoes and onion and a small amount of reserved liquid if necessary. You can freeze any remaining liquid and use it for another sauce or stock.

Risotto:
10-12 mushrooms, sliced, cooked in 2 tbsp butter and set aside
1 cup arborio rice
2 tbsp butter
3 cups chicken stock
1/4 cup diced onion
1/2 cup Parmesan cheese
3 tbsp mascarpone cheese
1/4 c heavy cream
1/2 tsp saffron powder (optional)
 2 tbsp chives, chopped
salt
pepper

Cook onions in butter, 3-4 minutes on medium heat. Add rice, and cook until translucent. Adding 1 cup of stock at a time, cook and stir rice frequently to proper texture. Add cheeses, cream, and saffron powder, when rice is nearly done, adjust seasonings with salt and pepper. Add mushrooms and chives. Serve with chicken thigh ragout.