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1
In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes.
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2
Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel.
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3
Add the broth to the mushroom-soaking liquid; bring to a simmer.
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4
Rinse the mushrooms well to remove any grit, chop them, and set aside.
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5
In a large pot, heat the oil over moderately low heat.
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6
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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7
Add the rice and salt and stir until the rice begins to turn opaque, about 2 minutes.
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8
Add the wine, the 1/4 cup cognac, and the chopped mushrooms.
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9
Cook until the liquid has been absorbed.
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10
Stir 1/2 cup of simmering broth into the rice and cook, stirring frequently, until the broth has been absorbed.
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11
The rice and the broth should bubble gently; adjust the heat as needed.
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12
Continue cooking the rice, adding the broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup.
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13
Cook the rice until almost tender, about 25 minutes, and add the spinach.
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14
Cook, stirring, until the rice is tender, about 5 minutes longer.
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15
You may not need to use all the liquid, or you may need to add more broth or some water.
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16
Stir in the remaining tablespoon of cognac, the Parmesan, and butter.
