Bring 6 cups of chicken stock or broth to a boil in a pot. You will want to maintain a slow boil through the duration of your cooking process.
In a separate (larger than you think you'll need) pot, melt 2 tbsp butter over medium heat.
When butter stops bubbling and becomes slightly golden in color, add 2 cups risotto (arborio rice) and stir continuously for 2-3 minutes until rice takes on a very subtle color. A wooden spoon seems to work best for this dish, and you will always want to be sure to stir the whole pot, scraping down the bottom and sides and turning the rice over on itself.
Add half of the wine to the buttered rice. Stir thoroughly and continuously. When rice has absorbed most of the wine (this will happen quickly), add the other half.
When rice has again absorbed most of the wine in, add approximately 1/2 to 1 cup of the boiling chicken stock. You will repeat this process continually over the next 20 minutes or so. A good indication of when to add more stock to the rice is when you can drag your spoon through the mixture, down to the bottom of the pot, and the rice takes a bit to fill in the "valley". If you run low on chicken stock before the risotto is done, just add more boiling water in the place of chicken stock.
When rice is almost tender throughout (taste test to know when that is), add spinach, peas, mushrooms and chicken to risotto.
Continue to add more boiling stock/water until risotto is completely cooked and tender throughout (again, taste it).
Turn off the heat on both of your burners.
Add parmesan cheese, cream, milk, salt, pepper and Italian seasoning to the risotto. Stir thoroughly to incorporate. Residual heat will melt the cheese.
Serve to your hungry family, guests or friends!