• In a medium saucepan bring the stock to a low simmer over medium heat. Then turn down to low while you prepare the risotto.
• In a large saucepan or high sided saute pan, heat 2 tablespoons olive oil over medium heat. Add the mushrooms, sprinkle with salt (about ¼ teaspoon) and black pepper. Saute for 4 to 6 minutes until browned. Remove yo a plate but leave the juices.
• Add more olive oil as needed. Add the onion and cook over moderate heat, stirring, until softened about 6 minutes. Add ½ cup of the warm stock and cook, stirring often, until the stock evaporates and the onion is completely tender.
• Add the rice and cook for 1 minute, stirring to thoroughly coat. The grains should begin to become translucent around the edges. Add wine and bring to a simmer and cook, stirring occasionally, until wine is completely evaporated about 2 minutes.
• Begin adding the stock in ½ cup to 1 cup increments. Stir each time you add the stock. Allow the liquid to absorb before adding more stock. It will take 2 to 3 minutes for each addition to absorb. The rice will be done in 18 to 20 minutes. Start checking the rice after about 15 minutes; the rice should be al dente, i.e. tender but not mushy.
• Remove the pan from heat, add the cold butter, and stir until melted. Gradually add the cheese, stirring until the cheese is melted and the liquid surrounding the risotto is creamy. Stir in the cooked mushrooms and spinach. Season to taste with salt and pepper. Serve with the shrimp on top.

Seared Garlic Shrimp

• Pat the shrimp dry and season with salt and pepper. Heat the olive oil over medium. Add the garlic and cook for 30 to 60 seconds.
• Add the shrimp in a single layer. Cook 2 to 3 minutes per side. Remove from heat and stir in the lemon juice and zest. Serve over the mushroom risotto.