Adapted from Smitten Kitchen.

Ingredients

• 5 c vegetable broth
• 1 T olive oil
• 2 T butter
• 1 pound fresh mushrooms, sliced
• 2 shallots, finely chopped
• 2 leeks, sliced thin
• 1.5 c arborio rice
• 1/2 c dry white wine
• 1 c grated parmesian
• 2 T fresh parsley

Instructions

1. Bring broth to a boil in a pot, and keep at a low simmer, covered.
2. Heat oil in a large saucepan over medium heat.  Add mushrooms and cook, stirring occasionally, until browned, about 4 minutes.  Season with salt and pepper, then transfer to a bowl.
3. Cook shallot and leek in 2 T butter over medium heat until softened, about 3 minutes.
4. Add rice and cook, stirring frequently, for 1 minute.
5. Add wine and cook until absorbed for about 1 minute.
6. Ladle 1 cup broth into rice mixture and cook, stirring frequently, at a strong simmer until absorbed, about 2 minutes, until absorbed.
7. Continue to add broth, 1/2 c at a time, stirring frequently, and letting each addition be absorbed before adding next.
8. When rice is tender and looks creamy, stir in 1/2 c cheese, mushrooms, and parsley, then cover and let stand 1 minute.  Serve garnished with parmesian.