Mushroom and leek risotto | Risotto recipe

Ingredients

• 375 ml (1 1/2 cups) of Arborio rice
• 125 ml (1/2 cup) of white wine
• 1 package of 277 g of sliced mushrooms
• 125 ml (1/2 cup) of grated parmesan
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 1.25 litres (5 cups) of vegetable broth
• 15 ml (1 tablespoon) of olive oil
• 15 ml (1 tablespoon) of butter
• Salt and pepper, up to taste