Red Wine Mushroom Risotto

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1 package Arborio rice, about 1 1/4 cups

1 large sweet onion, diced

2 cloves garlic, diced finely

1 cup dry red wine

about 12 leaves fresh basil

1 small package dried porcini mushrooms

1/2 cup grated Parmesan or Romano cheese

1/2 lb fresh or frozen and defrosted spinach

2 tablespoons butter

olive oil

kosher salt

About 6 cups chicken stock, simmering

peeled and deveined thawed shrimp (optional)

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