• Add the chicken stock to a medium pot. Bring to a simmer and keep warm.

Prepare and roast the mushrooms

Preheat oven 425F/218C Degrees

• Add the mushrooms to a parchment lined sheet pan. Season with the salt and freshly ground black pepper. Coat with olive oil. Mix to coat the mushrooms with the oil.
• Transfer the sheet pan to the oven. Roast 15 minutes. Remove and set aside.

While the Mushrooms are roasting, cook the spinach

• Add the olive oil to a 3 or 4 quart deep sauté pan. Add the garlic, pinch of salt and freshly ground black pepper. Turn on the heat to medium.
• As soon as the garlic starts to sizzle, (no color), add the spinach. Turn up the heat to high. Ue a kitchen thong or spoon to mix. Once the spinach starts to wilt, turn off the heat. Sprinkle in a pinch or 2 of salt if necessary. Remove spinach, and any juices, from the pan and set aside.

Make the Risotto and bring it altogether

• Add the olive oil to the sauté pan. Heat using medium heat.
• Add the shallots. Sauté 1 to 2 minutes just until fragrant.
• Add the garlic. Stir and cook 30 seconds.
• Add in the arborio. Stir to coat with the shallots mixture. Cook two minutes.
• Pour in the white wine. Stir and cook until almost absorbed (au sec). Season with salt and freshly ground black pepper.
• Add in chicken stock 1 cup at a time. Stir consistently after each addition and cook each addition until almost dry. Keep repeating adding the stock. As the arborio begins to tenderize, the liquid will start to become less absorbent.
• Once your desired al dente texture is achieved - takes about 15 to 20 minutes - add in the roasted mushrooms, sautéed Spinach and stir.
• Add in the cheese, if using and add in the truffle butter. Stir. Remove from heat. Serve immediately. Enjoy.

  Note: I usually love to serve this will a pice of pan fried salmon.