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1
For the vermouth onion broth: Sear the onions in a large pot over medium-high heat.
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2
Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes.
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3
Hold hot for the chicken.
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4
For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves.
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5
Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row.
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6
Carefully roll the chicken in the spinach by folding over the plastic wrap.
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7
Roll tightly and fold under, sealing the plastic wrap around the chicken.
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8
Repeat for all chicken breasts.
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9
When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes.
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10
Add the lemon juice and reserve.
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11
For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil.
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12
Pulse until rough puree.
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13
Do not over blend.
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14
Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well.
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15
Season with salt and allow to meld for 15 minutes.
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16
Adjust seasonings with lemon juice and zest.
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17
For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent.
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18
Add in the arborio rice and saute for a couple minutes.
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19
Add in a couple of cups of wine and stir frequently.
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20
Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through.
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21
Keep adding stock as the liquid is absorbed.
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22
When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency.
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23
Season with salt.
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24
Remove the plastic wrap from the chicken and slice to serve.
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25
Plate and eat me fast!
