Risotto is stone soup, too

Risotto is my new favorite thing to make. That is all I will write on this one, because I have already had two beers.

Goat cheese-mushroom-spinach risotto

6 cups vegetable or chicken broth
1 medium onion, diced
4 oz spinach (6 cups), chopped up.
1 pint mushrooms, chopped fine
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1 teaspoon minced garlic
1/2 teaspoon ground parsley
small goat cheese
1 teaspoon salt
1-2 teaspoons black peppercorns, ground
2/3 cup almont slices, toasted
1 apple, roasted and chopped

for the risotto:
Bring broth to a simmer and keep at a bare simmer, covered. Meanwhile, cook onion, mushrooms and chopped spinach in butter in a 4-quart heavy pot over moderate heat, stirring until softened. Add rice, garlic, and parsley and cook, stirring, 3 minutes. Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

Stir in apple pieces and mix. Stir in cheese, salt, pepper, almonds and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)