Grapefruit risotto with spicy chicken breast

Ingredients for 4 servings:

• 1 chicken
• 2 carrots
• 1 stalk(s) leek
• 1 piece(s) celeriac
• 50 g butter
• 1 shallot(s)
• 2 grapefruit(s) (red)
• 1 mango(s)
• 300 g rice (risotto)
• 2 tbsp olive oil
• 90 g Parmesan
• salt and pepper
• 4 chili peppers
• Chili flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The risotto serves four people; if the chicken is very small and you’re cooking for four, you’ll need to buy two extra chicken breasts. Cut the chicken breasts into pieces, leaving the skin on. Set the chicken breasts aside. Place the remaining chicken and root vegetables in a pot, cover with water, and simmer gently for one and a half hours. Then drain and reserve the meat for another purpose. Peel, skin, and fillet the blood grapefruit, carefully reserving the juice. Halve a mango and dice one half into small cubes. Set the other half aside for something else. If the grapefruit is very sweet, you can omit the mango. Melt the butter, add the finely chopped shallot, and sauté briefly. Then add enough stock to leave about 2 cm of liquid in the pot. When the liquid boils, add the rice and let it absorb the liquid for a few seconds. Add the reserved grapefruit juice and the mango pieces. Then stir and slowly add the chicken stock. Keep stirring and adding more until the rice has the right consistency. The risotto shouldn’t be too runny. Finally, add the grapefruit segments, then stir in the Parmesan and let it melt. Finally, season with salt and pepper. Meanwhile, melt some butter in a pan, sprinkle the chicken breasts with chili flakes and fry in the nut-brown butter on both sides until browned. This only takes about 2 minutes per side. Split and deseed one chili pepper per person and add it whole to the pan and let it brown slowly. Then turn off the heat under the pan, but leave the pan on the stovetop and let the breasts rest until the risotto is done. If cooking with gas, reduce the heat to the lowest possible level. In these 20 minutes, the breasts will cook in the warm pan until cooked through without becoming dry. Slice the chicken breasts and arrange them on top of the risotto with a chili pepper each. Drizzle with some brown chili butter from the pan.