By Matt Fisher
Servings: Serves 4
Melt 2 tablespoons butter in large heavy skillet over medium high heat. Add 1/4 mushrooms and sprinkle with salt. Saute mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, and salt and pepper.
Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining butter with olive oil in heavy large skillet over medium low heat. Add leek, sprinkle with salt, and saute until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and stir until liquid is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sauteed mushrooms. Continue adding broth by 3/4 cupfuls, stirring as before, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in grated parmesan cheese, reserving some for serving. Transfer to serving bowl.