Spinach Mushroom Risotto

I wanted to make a tasty risotto for dinner one night, this is what I came up with. Posting here to keep track of it. While not absolutely necessary, using fresh, whole spinach (with stems), whole mushrooms and whole garlic cloves is recommended to make the stock used for enhancing flavor.

• Ready In: 35 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1⁄2 tablespoon butter
• 1⁄2 tablespoon extra virgin olive oil
• 3⁄4 cup arborio rice
• 2  cups spinach, chopped (about 1 bunch, reserve stems)
• 2  tablespoons dried porcini mushrooms, well rinsed
• 8  ounces cremini mushrooms, sliced (reserve stems)
• 2  lemons
• 3  garlic cloves, sliced (reserve paper and ends)
• 1⁄8 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 4  cups water

Directions

1. In a small pot, combine water, spinach stems, porcini mushrooms, cremini mushroom stems, garlic trimmings and zest from one lemon. Bring to a boil, reduce heat and simmer for about 30 minutes. This will be your "stock" for the risotto, enhancing the mushroom and spinach flavors.
2. In a large skillet, heat the oil and butter over medium heat.
3. Saute mushrooms and garlic until soft, about 5 minutes.
4. Add rice, nutmeg, salt, pepper and garlic powder, saute until the rice is translucent around the edges - about 1 minute.
5. Stir in the juice of 1 lemon; let cook until absorbed.
6. Add 1/2 of the mushroom/spinach stock; let cook until absorbed.
7. Add 1 cup of the chopped spinach leaves.
8. Stir 1/2 cup of stock into the pot at a time, stirring until completely absorbed before adding the next 1/2 cup.
9. When the rice is almost cooked through (with the last addition of stock), add the juice from the second lemon, stirring until completely absorbed.
10. Remove from heat, stir in remaining spinach and the Swiss cheese.
11. Cover, let rest for 5 minutes.
12. Uncover and serve.