Chicken Florentine Risotto with Garlic Parmesan Cream

Name: 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