400g brown mushrooms, sliced
120g fresh or frozen baby spinach (if using frozen spinach, make sure you thaw and drain excess liquid)
1 onion, finely diced
3 cloves garlic, roughly chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups (1 litre) vegetable, chicken or beef stock, warmed
3 tbsp. olive oil
1 cup grated parmesan cheese + extra for serving
1 cup fontina or provolone cheese, cubed
Salt and pepper to season
Heat the stock in a pot over medium heat. Once it comes to a gentle simmer, reduce to a low heat.
In another large frypan over low heat, add olive oil and in batches fry off the mushrooms. Cook them for 2-3 minutes on each side until they start to turn golden brown in colour. Once all cooked, remove from the hot pan and set aside.
In the same frypan, increase to a medium heat, add diced onion and sauté until translucent, about 3-4 minutes. Add garlic and cook for a further 2 minutes. Pour in the rice, stirring for about 2 minutes, until the rice turns opaque.
Increase the heat to medium high, pour in white wine and stir until it's completely evaporated. Reduce the heat back to a medium-low heat and add a ladle of the hot stock into the rice. You want to make sure you are stirring frequently as you don't want the rice to stick to the bottom of the pan. Continue adding hot broth, a ladle at a time, stirring until all the broth has been absorbed and rice is tender but firm. This process will take about 25-30 minutes in total.
Once all the liquid has absorbed, add back the mushrooms and baby spinach, giving it a good stir to completely combine. Add butter, parmesan cheese and provolone, and a little salt and pepper to taste. Give it another generous stir and cover with a lid, allowing the risotto to sit for the cheese to completely melt and for the flavours to combine.
Serve with an extra sprinkle of grated parmesan cheese.