Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate. Cut or tear oyster mushrooms lengthwise into 1/2-inch slices. Pick sage leaves from stems. Keep leaves and stems separate. Peel, then mince or grate garlic.

Line a plate with paper towels. Set aside. Add sage leaves and 2 tbsp oil (dbl for 4 ppl) to a medium non-stick pan (large pan for 4 ppl). Heat over medium-high until sage leaves begin to sizzle. Continue to fry, flipping once, until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)Transfer fried sage to the prepared plate. Season with salt while hot. Set aside. Reserve sage oil in the pan.

Meanwhile, combine 4 1/2 cups warm water (5 1/2 cups for 4 ppl), broth concentrates, sage stems and mushroom stems in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, still covered.

Add remaining mushrooms and leeks to the pan with sage oil (from step 2). Cook, stirring occasionally, until softened, 5-6 min. Add garlic salt and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Season with pepper, then stir to combine.

Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min. Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice. Continue to add broth, 1 cup at a time, stirring often, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.

When the final addition of broth has been added to risotto, add spinach, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until spinach wilts and broth is almost completely absorbed, 1-3 min. Remove the pan from heat, then season with salt and pepper, to taste. Divide risotto between plates. Sprinkle remaining Parmesan and fried sage over top. Sprinkle with remaining chili flakes, if desired.