Courtesy of Vincent Maneha

2 Tbsp olive oil
2 Tbsp unsalted butter
1 1/2 ounce yellow onion diced small
1 1/2 ounce celery diced small
1 tsp garlic minced (optional)
1 1/2 cup Arborio rice
3/4 cup white wine

10 threads of Indian or Spanish Saffron
4-5 cups low sodium chicken stock
1/2 cup mushrooms, sliced
2 Tbsp cooked wild rice (optional)
1/4 cup diced tomato
1 ounce fresh corn (optional)
salt and pepper to taste
1/4 cup chopped spinach

In a sauce pan, add butter and olive oil. When hot add onion and celery. Sweat until onion is translucent (no color). Add rice. Stir to coat mixture evenly. Add white wine, saffron threads. Reduce mixture by 1/2 on medium heat. Then add 2 cups of chicken stock, stirring consistently not to burn the bottom. Continue to add chicken stock as needed as mixture is reducing (12-18 min). At eighty percent finished, add mushrooms and taste risotto for doneness. WHen done, add last three ingredients. Remove from heat, fold in spinach and serve.