1.Bring stock and wine to a boil in medium saucepan; reduce heat. Cover; keep hot.
2.Heat half the butter in large saucepan; cook leek and garlic, stirring, until leek is very soft. Add rice and turmeric; stir to coat in butter mixture. Stir in 1 cup of the stock mixture; cook, stirring, over low heat until liquid is absorbed.
3.Continue adding stock mixture in 1-cup batches, stirring after each addition. Total cooking time should be about 35 minutes or until rice is tender. Remove pan from heat; stir in remaining butter, cheese, salmon, dill and spinach.