The risotto is enough for four people, if the chicken is very small and you want to cook for four people, you should buy two extra chicken breasts.
Cut the breasts from the chicken, leaving the skin on the chicken. Put the chicken breasts aside, put the rest of the chicken and root vegetables in a saucepan, cover with water and simmer gently for an hour and a half. Then drain, use the meat for other purposes.
Peel, peel and fillet the blood grapefruit, carefully collecting the juice. Halve a mango and cut one half into small cubes. Put the other half aside and use it for something else. If the grapefruits are very sweet, you can leave out the mango.
Melt the butter, add the finely chopped shallot and sauté briefly, then pour in enough soup so that there is about 2 cm of liquid in the pan. When the liquid boils, add the rice and let it soak for a few seconds. Add the collected grapefruit juice and mango pieces. Then stir and slowly add chicken broth. Keep stirring and pouring in until the rice has the right consistency. The risotto shouldn`t be too runny. At the end add the grapefruit fillets, then stir in the parmesan and let it melt. Finally, salt and pepper.
Melt some butter in a pan at the same time, sprinkle the chicken breasts with chilli flakes and fry them in the nut-brown butter on both sides until they are brown. This only takes about 2 minutes per page.
Split and core one chilli pepper per person and place whole in the pan and let it brown slowly. Then turn off the heat under the pan, but stand the pan on the plate and let the breasts rest until the risotto is ready.
If you cook with gas, reduce the heat to the smallest flame. In these approx. 20 minutes, the breasts finish cooking in the warm pan without becoming dry.
Cut the chicken breasts into slices and serve with a chilli pepper each on the risotto. Drizzle with some brown chilli butter from the pan.
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