1. In a large skillet over medium heat, heat the olive oil and unsalted butter. Add the mushrooms and sauté until golden brown and their moisture is released, about 7-8 minutes. Season lightly with salt. Remove mushrooms and set aside.

2. In the same pan, add the onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and sauté for 1 more minute.

3. Add the Arborio rice and stir for 2 minutes, allowing the rice to toast and absorb the flavors.

4. Pour in the white wine and cook, stirring, until mostly absorbed.

5. Reduce heat to medium-low. Add the warm vegetable broth one cup at a time, stirring frequently. Wait until each addition is absorbed before adding the next. This process takes about 18-22 minutes, until the rice is creamy but still al dente.

6. Stir the sautéed mushrooms and fresh spinach into the risotto. Cook until the spinach wilts.

7. Remove from heat. Stir in heavy cream and Parmesan cheese. Season with salt and black pepper to taste.

8. Spoon the risotto into bowls and garnish with chopped parsley and additional Parmesan. Serve immediately.