• Peel and finely chop the onion.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In a large frying pan [large sauce pot] over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant and starting to soften, 2 to 4 minutes. Add the rice and cook, stirring occasionally, until the grains start to turn translucent, 2 to 4 minutes. Add ½ cup [1 cup] white wine (from your pantry) or water and cook, stirring occasionally, until most of the liquid is absorbed, 1 to 3 minutes.
Add the mushroom seasoning and 3 cups [5 cups] water and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 13 to 18 minutes, adding more water as needed to reach the desired consistency.
While the risotto cooks, prepare the mushrooms and spinach.

• Thinly slice the cremini mushrooms.
• Trim the stem ends from the beech mushrooms; separate the mushrooms into small bunches.

In a medium frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cremini and beech mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned and softened, 2 to 4 minutes. Working in batches if needed, stir in the baby spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat.
While the mushrooms and spinach cook, prepare the garnishes.

• Using the bottom of a bowl or cup, lightly crush the hazelnuts.
• Strip the parsley leaves from the stems; coarsely chop the leaves.
• Cut the lemon into wedges. [Cut 1 lemon into wedges; save the remaining lemon.]

Remove the pan with the risotto from the heat and stir in the mushroom mixture. Season to taste with salt and pepper.

Transfer the risotto to individual bowls, garnish with the hazelnuts and parsley, and serve with the lemon wedges.