Mushroom and Spinach Risotto

Risotto....
Rice from Italy....
We love Italian food at home and mushroom is an all time favorite vegetable.
Spinach and mushroom make a perfect combination.
Must I add that it tickles the taste buds and is pleasing to the eye too?
Please do try making plain risotto too.

Ingredients:
Arborio Rice - 250 gms
Spinach - 1 bunch
Dried Mushroom - 50 gms
Vegetable stock - 3 litres
Onion -1 small
Garlic - 4 large cloves
Celery - 2 sticks
Wine - 1 cup (optional)
Salt to taste
Parmesan cheese - nearly 1 cup
Olive oil - 2 tbsp

Soak the mushroom in hot water and chop the onions, garlic, celery and spinach.
Keep the stock to boil, and once it starts boiling, reduce flame and keep warm.

Saute the onion, garlic and celery in olive oil until transparent.

Drain the mushrooms, squeeze the water and add the mushrooms to the onions.
Add the mushroom soaked water to the vegetable stock.

After a minute of frying on medium flame, add the rice and salt. Fry on medium flame for 2 minutes.

Increase flame. Make a well in the centre and add the wine.

Mix well. Once all the wine evaporates, add a ladle of warm stock.

Once this stock gets evaporated, pour in the next ladle. Continue this process till the rice cooks al dente.

Once the rice is cooked to your desired level, turn off flame.
Add the spinach and half of the parmesan cheese to the risotto.

Mix well and keep covered for 2 minutes.
Taste to check salt.

Serve with more cheese on top.
If you have left over Risotto, make arancini.