In a medium pan, add the water and salt. Bring to a boil. Once the water is boiling, reduce to medium heat. Put a tilted lid on the pan to reduce evaporation.
Chop the mushrooms into ½ inch cubes.
Place the mushrooms and 1 Tbsp of oil in a skillet with tall sides, and heat on medium. Cook for approximately 5 minutes, stirring every minute. When the mushrooms are soft, transfer them to a small bowl. Set aside.
Place the rice, 1 Tbsp of oil, and maca powder in the skillet that the mushrooms were in. Do NOT rinse it first. This will add more mushroom flavor to the rice. Heat the skillet on medium heat. Stir until the rice is evenly coated. Cook for approximately 5 minutes, stirring frequently.
When the rice is browning slightly, CAREFULLY add 1 cup of boiling water to the rice. There will be a lot of steam. Be careful to not get burned.
When the rice has absorbed most of the water, add another cup of hot water and stir.
Repeat until 4 cups of water have been added. When the water is mostly absorbed, the rice should be soft enough to eat. If it is still a bit too firm, add more water and stir. Continue until the rice is soft.
Turn the heat off. Stir the cooked mushrooms into the rice.
If the pot of boiling water is running low, add more water and bring it back to a boil. It’s better to have too much hot water ready than not enough.
Stir 2 cups chopped spinach into the warm risotto when the mushrooms are added back in step 8.
Top with goat cheese.
Top with a poached egg.
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