Italian Spinach-Mushroom Risotto

In a large saute pan, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until softened and lightly browned, about 3 minutes. Add 1 tablespoon of butter, the chopped spinach, diced shallots, and ½ teaspoon of salt. Saute until the spinach wilts and the shallots become translucent and fragrant, approximately 2-3 minutes. Remove from heat and set aside to allow the flavors to meld. (Total time: ~8 minutes)

In a heavy-bottomed saucepan or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the Arborio rice and stir constantly until the grains are lightly toasted and translucent around the edges, about 2-3 minutes. Be careful not to burn the rice; a gentle toast is all that's needed. (Total time: ~3 minutes)

Pour in the Chardonnay wine and continue stirring until the liquid is almost completely absorbed by the rice, about 2 minutes. This step infuses the rice with a delicate layer of flavor and acidity. (Total time: ~2 minutes)

Begin adding the warm chicken broth, ½ cup at a time, to the rice. Stir continuously until the broth is almost completely absorbed before adding the next ½ cup. Repeat this process, stirring frequently, until the risotto is creamy and the rice is cooked through but still has a slight bite, or al dente. This crucial step will take approximately 20-30 minutes, and requires patience and attention. (Total time: ~20-30 minutes)

Remove the saucepan from the heat. Stir in the grated Parmesan cheese, the spinach-mushroom mixture, and the remaining 1 tablespoon of butter. Stir vigorously until everything is well combined and the risotto is luxuriously creamy. Season with additional salt to taste, if needed. (Total time: ~2 minutes)

Serve the Italian Spinach-Mushroom Risotto immediately in warmed bowls. Garnish with extra grated Parmesan cheese and a drizzle of olive oil, if desired. Enjoy the creamy, flavorful masterpiece you've created!