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1
Warm the chicken broth over low heat.
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2
In a saute pan, add 1 tablespoon olive oil.
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3
Season chicken with salt and pepper, and saute in oil over medium heat.
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4
When chicken is brown, add a splash of the vermouth.
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5
Allow it to evaporate and continue to cook for 5 more minutes.
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6
Check for doneness do not over cook.
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7
Remove the chicken from the pan and set aside.
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8
Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan.
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9
Add the spinach and saute.
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10
Season with salt and pepper and cook until the spinach is barely wilted.
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11
Remove spinach from pan and set aside.
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12
In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery.
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13
After 2 minutes, add the 5 cloves of minced garlic.
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14
Continue to saute until onions are translucent.
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15
Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes.
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16
Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed.
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17
Add a ladle of chicken stock and continue to stir until absorbed completely.
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18
Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
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19
Cooking time will be approximately 22 minutes for al dente.
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20
After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice.
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21
After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream.
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22
Check seasoning, adding salt and pepper if needed.
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23
Remove from heat, transfer to a serving dish and garnish with chives.
