Smoked-Gouda Risotto with Spinach and Mushrooms

Winning recipe - Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles's advice: Any combination of mushrooms will do. Use cold chicken broth (although risotto usually uses broth over low heat) to prevent splashing. Make sure that there is some liquid left in the risotto; it should actually be liquid, because the rice will absorb it as it cooks. Always salt the mushrooms after they are fried, otherwise the salt will draw out their natural moisture and they will boil.
To make the risotto, combine the water and stock; set aside. Melt the butter in a large nonstick skillet over medium-high heat. Add 1/3 cup shallots; cover and cook for 2 minutes. Add the rice; cook for 2 minutes, uncovered, stirring constantly. Pour in 1/2 cup wine; cook for 30 seconds or until liquid is almost absorbed, stirring constantly. Add 1/2 teaspoon of salt and stock mixture, 1/2 cup at a time, stirring constantly, until each portion of stock mixture is absorbed before adding the next one (about 20 minutes in total). Add the gouda and cook until it melts. Add the spinach; cook until the spinach wilts.To prepare the mushrooms, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and simmer for 5 minutes or until they start to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary and minced garlic and simmer for 1 minute or until the wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.Spread the risotto evenly over 6 plates; top with the mushroom mixture and sprinkle with the parmesan cheese. Garnish with rosemary sprigs if desired.