Thrown half of the mushrooms into a food processor. Remove the stems from the other half, and throw those in the processor as well. Pulse several times until the mushrooms are almost pate like in texture. Slice the remaining mushroom caps very thinly and set everything aside.

Bring the stock to a simmer in a medium pot, then turn it to low to keep warm.

Add a good glug of olive oil and a heap tbsp butter to a large pot on medium heat. Throw in the mushroom slices and fry them just until they start to brown, about 2-3 minutes. Remove them to a bowl and set aside.

If the mushrooms soaked up a lot of oil, add a splash more to the pot. Then add the onion and garlic. Fry until the onions start to turn translucent, then add the rice. Toss well, and fry for 2-3 minutes until the rice is glossy and appears a little less opaque. Stir in the mushroom puree and cook another 2 minutes, until the mushrooms are soft and fully incorporated with the rice.

Stir the wine into the pot and let simmer until almost all of it has been absorbed. Then, start adding the chicken stock, one ladle at a time. Let each addition absorb into the rice before adding the next. When you've used about 3/4 of the stock, give it a taste. If the texture's right and the risotto oozes across the plate, it's ready. If not, keep going.

Return the mushroom slices to the pot and add the spinach and parmesan. Drop in a heap tbsp butter. Stir to combine, then taste and adjust for seasoning. Serve immediately, with more grated parmesan on the side.