Bring the stock and wine to the boil;reduce heat. Cover; keep hot.
Heat the first measure of butter in a large saucepan. Cook the leek and garlic, stirring, until the leek is very soft. Add the rice and turmeric; stir to coat in butter mixture. Stir in 1 cup of stock, cook stirring over low heat until the liquid is absorbed.
Continue adding stock mixture 1 cup at a time and stirring after each addition until all liquid is gone and rice is tender (around 35 minutes). Remove the pan from the heat and stir in the extra butter, cheese, salmon, dill and spinach.