- To prepare risotto, heat oil in a large nonstick pot over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and stock, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.
- To prepare mushrooms, heat olive oil in a large nonstick frypan over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, thyme, rosemary, and minced garlic, and sauté for 1 minute or until wine is absorbed. Sprinkle with salt and pepper.
- Divide risotto evenly among bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.