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1
Heat a small amount of oil in a large heavy based pot and add the chicken. When cooked, remove from the pot and set aside.
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2
On a high heat, warm a little more oil to the pot and add the garlic and onion. Saute until the onion is translucent.
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3
Add the rice to the pot and stir to coat the grains with the oil and onion. Add wine and saffron. Stir to combine.
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4
Add one cup of the stock and continually stir whilst bringing to the boil.
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5
Turn down to a medium heat. When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously.
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6
Keep repeating step 5 until the rice is cooked. I find that I need to use six cups of stock, but quantities can vary from person to person. The best technique (I find) is to taste the rice after four cups, and keep checking after each cup you add after that.
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7
When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms. Remove from heat when the mushrooms are starting to look cooked.
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8
Slowly add in the spinach and stir until the spinach has wilted. Add pepper to taste.
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9
Serve warm.
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10
If desired, a large handful of parmesan can be added with the chicken and mushrooms, or sprinkled over the top when served.
