First, start the risotto: slice leeks into disks and soak in cold water for 20 minutes, to remove any soil from between the layers.
Drain. Fry chopped shallots and the drained leeks in a little olive oil until softened, then add arborio or carnaroli rice, stirring
until glistening with the oil. Tip in a small glass of dry white wine (or dry vermouth) and simmer until nearly evaporated, then add
ladles of hot chicken stock, stirring and simmering until nearly evaporated before adding the next batch of stock. Continue this
process for about 18 minutes, until the rice is cooked and the stock absorbed. Stir in a good knob of butter and a handful of
freshly grated parmesan cheese.
Meanwhile, cut skinless chicken thighs into bite-sized pieces and dust in a mixture of flour and smoked paprika. Fry in hot olive oil
until golden brown, crispy and cooked through. Serve on top of the leek risotto, garnished with chopped parsley.