Drain shitakes mushroom of water, gently squeeze the water out, remove the stems, and slice into medium-thick slices. Wipe off any dirt from the white mushrooms and slice into medium-thick slices. Set mushrooms aside.
Heat a medium-size frying pan or sauté pan with olive oil over medium heat. Add onions and sauté until almost soft. Add garlic and saute few additional minutes. Season with salt and pepper to taste. Add broken spaghetti pieces and toast, tossing several times while toasting, approximately 6 to 7 minutes or until they turn golden in color and smell nutty. Stir in wine and let cook, stirring, until the wine is almost evaporated.
Ladle in chicken stock every few minutes, stirring for a minute with each addition of chicken stock. Evaporate almost all of the liquid before each addition of chicken stock. NOTE: You may need to use additional hot water to continue until the pasta is al dente. When you are down to the last ladle of chicken stock or water needed, stir in the prepared mushrooms and continue cooking.
After a few minutes, check your pasta. If it is al dente (refers to pasta that is cooked just long enough that it is neither crunchy nor too soft), stir in butter, Parmigiano-Reggiano cheese, spinach leaves, and lemon juice. Taste and add additional salt and pepper, if desired. Toss well and serve.
Spaghetti Risotto with Baby Spinach and Mushrooms Recipe: https://whatscookingamerica.net/karencalanchini/spaghettirisotto.htm