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1
Bring the chicken stock and 1 1/4 cups water to a boil in a medium pot, and then turn off the heat.
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2
Place the parsley, mint, chives, and cilantro in a blender.
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3
Add 1 cup of the hot liquid, and puree the herbs on medium speed.
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4
Pour in the rest of the liquid slowly, and puree on high speed for almost 2 minutes, until you have a very smooth, very green broth.
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5
Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown.
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6
Pound them with a mortar and pestle.
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7
Quickly rinse out the chicken stock pot and heat it over high heat for 2 minutes.
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8
Add the olive oil, diced fennel and onion, toasted fennel seeds, chile, and 1/2 teaspoon salt.
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9
Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent.
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10
Add the rice, 1 teaspoon salt, and a pinch of pepper.
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11
Stir well to coat the rice with the oil and vegetables.
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12
Add the herb broth and 1/2 teaspoon salt.
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13
Bring to a boil, and reduce the heat to a low simmer.
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14
Add the butter, cover, and cook the rice 15 to 20 minutes, until tender.
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15
Turn off the heat, and leave the rice covered for 5 minutes.
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16
Fluff the rice with a fork and taste for seasoning.
