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Red Rice Risotto

Ingredients

• 1½ cups Bhutanese red rice (short- or medium-grain brown rice works here, too)
• -- 3 cups boiling water
• -- 3 tablespoons olive oil, divided
• -- 4 cups fresh chanterelle or hedgehog mushrooms, chopped
• -- 2 cloves garlic, minced
• -- 2 tablespoons fresh thyme leaves or a few sprigs
• -- sea salt
• -- freshly ground black pepper
• -- 5 cups chicken or veggie stock
• -- 3 tablespoons unsalted butter, divided
• -- ⅓ cup finely chopped shallot
• -- ¼ cup dry rose or white wine
• -- 4 cups packed spinach leaves
• -- ¾ cup grated Parmesan, plus more for serving

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