Get your leek on with this warm, wintery risotto recipe!
Melt the butter in a large pot and add the mushrooms and leeks. Sauté for approximately 5 minutes.
Add the rice and sauté for an additional 2 to 3 minutes.
Add in the white wine and stir until reduced slightly. Lower the heat and while stirring continuously, add the hot broth – one cup at a time – and continue stirring, adding more broth as it absorbs.
Once all the broth is used and the rice is creamy and tender, remove from heat and stir in the cheese.