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1
Bring the chicken stock and 3 1/2 cups water to a boil over high heat.
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2
Then turn off the heat.
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3
Heat a medium pot over medium-high heat for 2 minutes.
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4
Swirl in 3 tablespoons butter, and when it foams, add the onion, thyme, chile, 1/2 teaspoon salt, and a few grindings of black pepper.
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5
Saute about 5 minutes, stirring often, until the onion is translucent.
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6
Stir in the rice, 1 1/2 teaspoons salt, and a pinch of pepper.
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7
Cook 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
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8
Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock, stirring continuously.
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9
When the stock is completely absorbed, begin adding the liquid in 1-cup batches, stirring all the time with a wooden spoon in a rhythmic back-and-forth motion.
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10
Wait for each batch of liquid to be absorbed before adding the next.
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11
The rice should be bubbling and quickly absorbing the stock.
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12
After about 15 minutes, taste the rice for doneness.
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13
It should be slightly but not too al dente.
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14
The risotto may need more liquid and more time, so keep cooking until its done.
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15
It should be neither soupy nor dry; each grain of rice should be coated in a flavorful, starchy sauce.
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16
When the rice is almost done, turn off the heat and stir in the shell beans.
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17
Let the risotto rest for a minute or two and then quickly stir in the remaining tablespoon butter, the spinach, parsley, and basil.
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18
Taste for seasoning.
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19
The rice will keep absorbing liquid so add a little more stock if it seems dry.
