Chicken Florentine Risotto with Garlic Parmesan Cream

Ingredients

• 6 cups chicken broth
• 2 tablespoons olive oil
• 1 1/2 pounds chicken breast, skinless, cut into 1-inch cubes
• Salt and pepper
• 2 cups dry vermouth
• 1 pound fresh spinach, thoroughly washed
• 1 teaspoon butter, plus 1 tablespoon
• 1 small yellow onion, diced
• 2 ribs celery, finely diced
• 5 cloves minced garlic, plus 2 teaspoons
• 1 package arborio rice (32 ounces)
• 1/2 teaspoon saffron threads
• 1/3 cup grated Parmesan
• 1/3 cup heavy cream
• Chives, for garnish

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