The best Risotto

I had a lot of soup from the cooking of the pork, so I decided to use some of it for risotto.
Since it was so filling in taste, I decided to make it with mushrooms and the rest of my spinach.

Details:
Mushrooms, onion, and garlic roasted in butter, then added port wine, and little by little the smoky fond from cooking the pork was added, just ½dl a time, waiting for the rice to absorb it, before adding more. Then added spinach, pork, and salt and pepper, and heated through.

Served with sliced bell peppers with chili oil, lemon juice, and salt.


Result:
This was the best risotto I have ever had, period..