Ingredients
Preparation
Step 1
Bring the chicken stock and 3 1/2 cups water to a boil over high heat. Then turn off the heat.
Step 2
Heat a medium pot over medium-high heat for 2 minutes. 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. Sauté about 5 minutes, stirring often, until the onion is translucent. Stir in the rice, 1 1/2 teaspoons salt, and a pinch of pepper. Cook 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
Step 3
Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock, stirring continuously. 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. Wait for each batch of liquid to be absorbed before adding the next. The rice should be bubbling and quickly absorbing the stock. After about 15 minutes, taste the rice for doneness. It should be slightly but not too al dente. The risotto may need more liquid and more time, so keep cooking until it’s done. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful, starchy “sauce.”
Step 4
When the rice is almost done, turn off the heat and stir in the shell beans. Let the risotto “rest” for a minute or two and then quickly stir in the remaining tablespoon butter, the spinach, parsley, and basil. Taste for seasoning. The rice will keep absorbing liquid so add a little more stock if it seems dry.
