Mushroom and Leek Risotto

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.