and since i haven't done it in a long time I'll post a recipe.

RK's spinach and shroom risotto

1/2 cup finely diced onion
1 bad baby spinach
1/2 pound sliced mushrooms
2 cups arborio rice
olive oil
a clove garlic
about 2 quarts chicken stock, preferable homemade, OR roast a chicken and use some of the juice that is extracted from it and use as much canned stock or "better than boullion"(my preference if you don't have homemade stock) as you need.

Set the chicken stock to warming on the stove. Bring it to a simmer and keep it there.

Meanwhile, sautee the shrooms in butter until very well done then remove from pan. Add a little oil turn down the heat a bit and throw in the onions. DON"T BURN THEM. COOK THEM SLOWLY. There's nothing I hate more than burned onions!!! When the onions are done put the rice in the pan and toss to coat with the oil. Turn up the heat in the pan and add 1/2 cup stock and stir it into the rice, add the spinach and clove of garlic (in large slices or just crushed a little so the flavor will come out but you can remove it so it won't be overpowering) at this time as wellthe first couple of cups should soak up pretty quickly so you need to stir constantly. Keep adding the stock, 1 cup at a time until the rice is al dente. Add pepper sprinkle with parmesan if you want to.