Creamy Spinach and Mushroom Risotto

Heat a small pan over medium heat and melt 1 tablespoon of butter, allowing it to simmer gently. Next, add a handful of mushrooms and cook for 3 minutes, stirring occasionally.

Subsequently, melt another 1 tablespoon of butter in a separate pan over medium heat and add a selection of ingredients, including mushrooms, spinach, shallots, and 1/2 teaspoon of salt. Continue to cook until the spinach has wilted and the shallots have started to develop a rich, caramelized flavor, taking around 2-3 minutes.

Set the pan aside and move on to preparing the risotto. In a larger, heavy saucepan, melt 1 tablespoon of butter over medium heat and add a generous serving of rice. Stir the rice gently as it begins to develop a light golden color, approximately 2-3 minutes.

Following this, introduce a small amount of wine into the pan and continue stirring until most of the liquid has evaporated, leaving a slightly syrupy consistency.

Gradually begin adding broth, 1/2 cup at a time, stirring constantly until the liquid has almost disappeared. Once this stage is complete, add another 1/2 cup of broth and repeat the process, gradually increasing the amount of liquid until the risotto reaches a thick, creamy consistency but still retains some texture. This entire process should take around 20-30 minutes.

Finally, remove the risotto from the heat and stir in some grated Parmesan cheese, along with the previously set-aside mushroom and spinach mixture. Add the final 1 tablespoon of butter to the pan, seasoning with salt if necessary. Serve the risotto immediately.