. Start by melting the butter with the garlic in a large skillet over medium heat

. Add your rice to the butter and toast gently for a few minutes, stirring constantly to avoid burning

. Add your white wine to the rice - it will sizzle and absorb into the rice almost immediately! 

. Once the wine is fully absorbed, start adding your vegetable broth to the rice 1/2 cup at a time, stirring constantly.

. Once the 1/2 cup broth is almost fully absorbed by the rice, add another 1/2 cup while continuing to stir. 

. Continue this process until the rice is nice and creamy, and not absorbing the liquid anymore. It should be a nice, creamy consistency, and usually takes about 3 1/2 cups of broth total. Add more (or less!) if needed. 

. Meanwhile, melt the butter with the garlic for the mushrooms in a separate pan over medium heat.

. Add the mushrooms and toss to coat in the butter, then let cook for 3-4 minutes until starting to brown.

. Season the mushrooms with salt and pepper, then add the wine to the pan with the mushrooms. The wine will sizzle and absorb into the mushrooms almost immediately. 

. Add the fresh rosemary to the mushrooms, and let cook for 1-2 more minutes. Turn off the heat and set aside.  

. Back to the risotto - season the rice with salt and pepper, and stir in the fresh spinach and parmesan until the spinach is wilted. 

. Serve the risotto in a pasta bowl topped with the mushrooms and extra parmesan. Don't forget the wine!