Roast Chicken Risotto with paprika

This incredibly addictive version of a chicken risotto came to me after roasting chicken pieces for a party.   I tried this method with chicken which had gone cold but it didn't quite hit the right spot.  Freshly roasted however, and roasted for purpose, makes this recipe sing.

Any addition to a basic risotto needs careful consideration, as the you don't want the result to be too salty or to overpower the silky quality of the risotto itself.  In this case, instead of salted butter for your base recipe, use unsalted as the dressing for the chicken, before it goes into this oven will have salt already added.

25 mls of olive oil
800 grams of chicken thighs (with the skin left on)
4 teaspoons of sweet smoked paprika
1 teaspoon of salt

Pre-heat your oven to 220c, it needs to be this hot for chicken to cook to the crispy(ness) that this recipe demands.

In a roasting pan, add your oil to cover its bottom completely.  Add the chicken pieces skin down and sprinkle half the paprika and salt as evenly as possible.

Place in the oven for 20 minutes and when ready, take out, turn over and repeat the process with the remaining paprika and salt.  Returning the chicken to the oven and starting on your risotto, which with luck will take about the 30 minutes that the chicken will need to finish up.

When the chicken is ready, take out of the oven and allow to rest for a few minutes.  The skin should be crispy and highly spiced.  Start shredding the chicken away from the bones, and together with the skin, fold these glorious pieces into the risotto at the end of it's cooking time and serve immediately.