Leek & mushroom risotto - Trois fois par jour

Ingredients

• 5 cups vegetable broth Replacement options or chicken broth
• 1 oz dried wild mushrooms, roughly chopped
• Dash of olive oil
• 8 oz white mushrooms, sliced
• 1 lb wild mushrooms of your choice, sliced
• Freshly ground salt and pepper
• 9 oz sliced leek
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 1 cup white wine
• 1 1/2 cup Parmesan cheese, freshly grated (to taste)
• 3 tablespoons butter