Heat a medium saucepan over medium heat.
Add butter and a little canola oil mushrooms and onions. Stir occasionally, until onions are translucent and tender.
Stir in the Arborio rice, stirring constantly, for about 1 minute.
Then add wine and cook until the alcohol has reduced down.
Add ¼ cup of the warm chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
Stir in spinach until wilted.
Once the risotto has reached your desired consistency remove from heat and stir in Parmesan cheese. Set aside and keep warm. Enjoy!