Method

• Peel and dice onion, and peel and crush garlic
• Place in a large saucepan with the butter and salt, and cook on a medium heat until translucent
• Add in the arborio rice, stir until toasted
• Put stock in a pot and heat until hot but not boiling
• Turn off the heat
• Once the rice is toasted, add the stock by the ladle full
• One ladle at a time, stirring until it is completely absorbed, before adding another ladle
• Once all of the stock is incorporated, take it off the heat, add in the mushrooms, spinach leaves, and grated cheese (leaving a small amount for the garnishing)
• Mix through the tablespoon of butter
• Taste and season, it shouldn’t need much salt, but will need a good hit of black pepper
• Garnish with remaining cheese and enjoy!