Mushroom Risotto

Prepare 5 cups of vegetable or chicken broth and keep it warm in a saucepan over low heat. The broth must be hot when added to the rice -- cold broth will shock the rice and ruin the texture.

Clean the mushrooms by wiping them with a damp cloth (never soak them). Slice them into 1/4-inch pieces. Finely dice the onion and mince the garlic.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes to get a golden sear. Stir and cook for another 2 minutes. Season with a pinch of salt, then transfer to a plate.

In the same pan, add the remaining olive oil and 1 tablespoon of butter. Saute the diced onion for 3 to 4 minutes until translucent. Add the garlic and stir for 30 seconds.

Add the Arborio rice to the pan and toast it, stirring constantly, for 2 minutes until the grains become slightly translucent at the edges. This step is crucial for achieving the right texture.

Begin adding the warm broth one ladleful (about 3/4 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process will take about 18 to 22 minutes. The rice should be al dente -- tender but with a slight bite in the center.

When the rice is al dente and the mixture is creamy, stir in the seared mushrooms, the remaining tablespoon of butter, the grated Parmesan cheese, and the spinach if using. Stir vigorously for 1 minute -- this final stirring (called 'mantecatura') creates the signature creamy consistency.

Remove from heat. The risotto should flow like lava -- if it is too thick, add a splash more broth. Taste and adjust salt. If using, add a squeeze of fresh lemon juice to brighten the flavors.

Serve immediately in warm, shallow bowls with an extra shaving of Parmesan on top. Risotto waits for no one -- it thickens as it sits, so bring your guests to the table before plating.